Mushroom Salad With Fennel And Goat Cheese
9
- Prep Time10 min
- Total Time25 min
- Makes4 servings
(Recipes by Irene Ngo; Produced by Stephanie Han Kim, Sun Ngo and Aimee Nishitoba; Photography by Erik Putz and Christie Vuong; Food styling by Ashley Denton; Prop styling by Madeleine Johari)
Elevate your salad game by adding garlicky mushrooms and croutons.
Ingredients
3 tbsp butter, divided
1 demi-baguette, cubed (3 cups)
3 227-g pkgs sliced cremini mushrooms
1 garlic clove, minced
1 tbsp finely chopped sage
1/4 tsp salt, divided
3 tbsp canola oil
2 tsp lemon zest
2 tbsp lemon juice
1/2 tsp Dijon mustard
1/2 fennel bulb, cored and thinly sliced, fronds reserved
1 142-g pkg arugula
1/2 113-g pkg goat cheese, crumbled
1/3 cup finely chopped walnuts
Instructions
Melt 1 tbsp butter in a large frying pan over medium-high. Add bread cubes. Toast, stirring often, for 3 to 4 min. Transfer to a plate.
Return pan to heat. Add mushrooms. Cook, stirring often, until mushrooms are golden-brown, 10 to 12 min. Add remaining 2 tbsp butter, garlic, sage and 1/8 tsp salt. Stir to combine.
Whisk oil with lemon zest, juice, Dijon and remaining 1/8 tsp salt in a large bowl. Add fennel, arugula and croutons. Toss to coat.
Divide salad among 4 plates. Top with mushrooms, goat cheese and walnuts.
Kitchen tip
Make this recipe vegan by substituting canola oil for butter and a crumbly and sharp plant-based cheese for the goat cheese.
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