Roasted portabellas and aged Gouda elevate fresh market greens.
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Nutrition per Serving
Ingredients
Estimated total cost: €18.53 · €3.09/serving
- 1/2 cup of luscious extra-virgin olive oil, dividedEst. price €2.50–€4.50
- 3 tablespoons of robust red-wine vinegarEst. price €0.45–€0.90
- 10 cups of a blend of peppery greens like mustard, arugula, tatsoi, mizuna, and watercress (massage the greens with a bit of olive oil to tenderize before serving)Est. price €8.00–€15.00
- 1 cup of roughly shredded aged Gouda cheeseEst. price €4.50–€8.00
- 1 teaspoon of zesty Dijon mustardEst. price €0.08–€0.15
- 3/4 pounds of velvety sliced portabella mushroomsEst. price €3.00–€5.50
Steps
- 1Preheat the oven to 425°F, positioning the rack in the center.
- 2In a bowl, combine mushrooms with 3 tablespoons of oil, 1/4 teaspoon of salt, and 1/4 teaspoon of pepper. Spread the seasoned mushrooms in a single layer on a rimmed baking sheet. Roast the mushrooms, flipping them halfway through, until they are golden-brown and tender, approximately 15 minutes. Allow the roasted mushrooms to cool before using them further.
Cultural note
The combination of Gouda cheese, Dijon mustard, and mushrooms in this salad reflects a fusion of European flavors. Gouda cheese originates from the Netherlands, while Dijon mustard is a staple condiment in French cuisine. Portabella mushrooms are commonly used in Mediterranean and Italian cooking, adding a rich umami…
Seasonal note
Mustard greens and portabella mushrooms are typically in season during the fall and winter months, making this salad a great choice for a cozy meal during those seasons.
Health note
This salad is a good source of protein and healthy fats from the Gouda cheese and olive oil. It also provides essential vitamins A and K from the mustard greens, promoting eye health and bone strength. However, it is high in saturated fat and cholesterol, so it should be enjoyed in moderation.
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