Romaine Salad with Roasted Mushrooms
Salads • Italian
Description
Romaine Salad with Roasted Mushrooms
Ingredients
- Pickled Chanterelles 10 oz
- Olive Oil 1½ tablespoons
- Garlic 2 cloves
- Fresh Rose Hips ½ teaspoon
- Salt ¼ teaspoon
- Ground Black Pepper ¼ teaspoon
- Green Butter 1 piece
- Walnuts 0 oz
Step-by-Step Guide
Step 1
Preheat the oven to 450°F (230°C). Line a baking sheet with parchment paper.
Step 2
In a medium bowl, mix the mushrooms with olive oil. Add garlic (pressed), rosemary, salt, and pepper, and mix well.
Step 3
Spread the mushrooms on the baking sheet and roast for about 15 minutes, or until the mushrooms are browned on the bottom. Flip and roast for another 5 minutes.
Step 4
Add the lettuce to a large bowl and toss with the roasted mushrooms, toasted walnuts, and dressing.
Step 5
For the dressing, in a small bowl, whisk together balsamic vinegar (1½ tablespoons), mustard (½ teaspoon), syrup, rosemary, salt, and pepper. Slowly drizzle in the oil while whisking.
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