Tuesday, January 31, 2012

January 31, 2012: Cremini Mushroom Salad Recipe

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In trying to find a new, light side dish to serve with baked fish, I turned to The Food Network online. After reviewing several recipes, I put together the best of them and came up with this recipe.
Cremini Mushroom Salad served as a side to coconut milk poached cod on a bed of couscous

Cremini Mushroom Salad

4 ounces cremini (baby Portabella) mushrooms
¼ large red onion
¼ small head cauliflower
8 baby Heirloom tomatoes of various colors, thinly sliced
1 t. dried parsley (or 1 T. fresh parsley)
2 T. olive oil
2 T. balsamic vinegar
2 T. soy sauce
Freshly ground black pepper, to taste
4 arugula and 8 frisee leaves
Crispy cheese discs*

Using a mandolin, thinly slice the mushrooms, onion and cauliflower and place in a mixing bowl. Add tomatoes, parsley, oil, vinegar, soy sauce and black pepper; toss together. Allow ingredients to sit at room temperature for at least an hour.

To serve, divide arugula and frisee between four plates. Spoon a quarter of the mushroom salad on top of the arugula; top with cheese disc.

*To make cheese discs, grate about an ounce of Parmesan or mozzarella cheese. Heat a nonstick skillet to medium. Scatter the cheese in the pan and cook until crispy on the bottom, flip and cook the other side until golden brown (much like a sausage patty). Carefully remove with a spatula and cool before cutting into four pieces.

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