I have a new favorite salad.
Yes, I admit to having intense phases with certain foods – this being one of them. But, this one is different.
This is about the technique- once you do it, you’ll see it can apply to many other dishes as well. And that is worthy of sharing, in my book.
The “technique” in this case is combining hot food in a cool salad, which doesn’t normally sounds appealing. But the goat cheese changes it all.
Doesn’t it always?
And thank you for allowing me to use the word “technique” when referring to anything going on in my kitchen. Julia would want to roll over in her grave.
It is so. so. so good.
Maybe so good, you’ll forget I even used the word in the first place.
Note: If you don’t like mushrooms, try sauteed or grilled peaches, plums, figs, or roasted red peppers or grilled eggplant instead.
Sauteed Mushroom & Goat Cheese Salad:
1 head red butter lettuce
1 container assorted baby tomatoes
1 package sliced mushrooms
crumbled goat cheese
Dressing: 3 TB olive oil + 2 tsp balsamic vinegar + 2 tsp dijon mustard, sea salt and pepper. Whisk or blend.
1. Heat olive oil in a large frying pan. Add mushrooms when it gets hot enough. Season well with pepper and a bit of sea salt as they cook. Cook until well done, then set aside:
2. Wash and peel a few strips off the cucumber skin with a peeler. Cut into rounds, then into fourths. Slice tomatoes in half:
3. Wash lettuce leaf by leaf. Stack leaves on top of each other, then slice 3-4 times vertically, 3-4 times horizontally into bite sized pieces. Throw into salad spinner, spin, and dump into a large salad bowl.
4. Add cucumbers & tomatoes. Sprinkle with goat cheese:
5. Add sauteed mushrooms on top. Drizzle with your dressing and toss. Serve immediately:
6. Pause, and wait for it.
There it is.