Mushroom Salad with Walnuts and Watercress

Description

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

File:Mushroom Salad with Walnuts and Watercress.jpg

Description

Ingredients

• 1 large shallot, finely diced
• ¼ teaspoon salt
• 1 tablespoon red wine vinegar
• 3 tablespoons walnut or olive oil, divided
• pepper
• 2 large portobello mushrooms, stems removed
• 3 tablespoons walnut or extra virgin olive oil, plus a little extra
• 1 bunch watercress, stems discarded, washed and dried
• 3 tablespoons walnuts, roasted and chopped

Procedures

1. Heat broiler.

Vinaigrette

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

Salad

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.