Mushroom Salad with Walnuts and Watercress

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Portobello lovers will appreciate this elegant salad. Roasting walnuts brings out their flavor.



  1. Heat broiler.


  1. Combine shallot, salt and vinegar in a bowl.
  2. Whisk 2 tablespoons walnut oil into mixture.
  3. Season to taste with pepper.


  1. Brush mushrooms with remaining oil; sprinkle with salt and pepper.
  2. Grill or broil 4 minutes per side 4" from heat source.
  3. Cut mushrooms into wide strips.
  4. Toss with 1 tablespoon vinaigrette.
  5. Arrange watercress and walnuts on salad plates and spoon remaining vinaigrette evenly over each.
  6. Arrange mushrooms on top.