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Recipe: Mushroom Salad With Walnuts and Watercress edit
Photos
Upload a photoCreated by: Anonymous
edit Ingredients
1 |
lrg shallot finely diced |
¼ |
teaspoon salt |
1 |
|
3 |
|
|
Freshly-ground black pepper to taste |
2 |
lrg portobello mushrooms stems removed |
3 |
tablespoons walnut or extra-virgin olive oil plus a little extra |
1 |
bn watercress stems discarded, |
|
washed and dried |
3 |
tablespoons walnuts roasted, chopped |
edit Preparation
Step 1 |
Heat broiler. For vinaigrette: Combine shallot, salt and vinegar in a bowl. Whisk 2 tablespoons walnut oil into mixture. Season to taste with pepper. |
Step 2 |
Brush mushrooms with remaining oil; sprinkle with salt and pepper. Grill or broil 4 minutes per side 4 inches from heat source. |
Step 3 |
Cut mushrooms into wide strips. Toss with 1 tablespoon vinaigrette. |
Step 4 |
Arrange watercress and walnuts on salad plates and spoon remaining vinaigrette evenly over each. Arrange mushrooms on top. |
Step 5 |
|
Step 6 |
Description: "Portobello lovers will appreciate this elegant salad. Roasting walnuts brings out their flavor." |
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