This salad is super simple to make yet the flavors it exudes are wonderfully complex.
Mushroom Salad With Tomatoes & Goat Cheese
| Serves 4 |
124 calories per serving
- 3 dozen small-medium crimini mushrooms (baby Portabellos), rinsed and patted dry
- 8 ounces cherry or grape tomatoes (about 1 cup)
- 1 small bunch fresh cilantro, rinsed and patted or spun dry
- 2 heaping tablespoons crumbled goat cheese
- 1 tablespoon extra virgin olive oil
- 2 teaspoons balsamic vinegar
- Salt & fresh ground pepper to taste
Prepare salad ingredients: Rinse and pat dry the mushrooms and remove the stems. Heat the olive oil in a large non-stick sauté pan over medium heat. Transfer the mushrooms to the pan in a single layer, the smooth side facing down. Lower the heat to medium-low and swirl the pan, allowing the olive oil to spread amongst the mushrooms. Sprinkle generously with salt and fresh ground pepper. Cook until tender and reduced in size, about 10 minutes. Note: There’s no need to turn the mushrooms. Just let them simmer away while you proceed with the recipe.
Meanwhile, remove enough leaves from the cilantro stems to make 1/4 cup, loosely packed. Chop the cilantro leaves roughly and slice the tomatoes in half.
Assemble the salad: Transfer the mushrooms, along with any accumulated juices, to a serving bowl. Add the tomatoes, cilantro and goat cheese. Drizzle with the balsamic vinegar and toss the salad well, allowing the vinegar and pan juices to meld. Sprinkle with additional salt and pepper to taste and toss again. Serve, and enjoy!