Description
This vegetarian entree salad has marinated mushrooms and fiddlehead ferns over greens with cubes of Swiss cheese.
Ingredients
Units
Scale
- 8–ounces baby bella or crimini mushrooms, quartered (or cut into six pieces if large)
- 3 tablespoons extra-virgin olive oil
- 2 tablespoons red wine vinegar
- 1 clove garlic, minced
- 1 teaspoon roughly chopped rosemary
- 1/2 teaspoon salt, plus more for water
- 1/4 teaspoon freshly ground pepper
- 8 cups baby spinach or spring greens
- 2 cups fiddlehead ferns, trimmed and washed (about 7 ounces)
- 2 ounces Swiss cheese, cubed
Instructions
- Place mushrooms in a medium dry saucepan, cover and place over medium heat. Cook, without peeking, shaking pan occasionally until the mushrooms squeak when you shake the saucepan, 5 to 8 minutes. Turn of heat and let sit covered, un-disturbed 10 minutes. Add olive oil, vinegar, garlic, rosemary, ½ teaspoon salt and pepper and stir to coat. Let cool.
- Meanwhile, bring a medium saucepan of salted water to a boil. Add fiddleheads and cook until crisp tender, 3 to 4 minutes. Drain and rinse with cold water. Drain thoroughly.
- Arrange greens in salad bowl. Add ferns and Swiss cheese. Add mushrooms and marinade and toss to combine.
Notes
Tip: If you can’t find fiddleheads use sliced asparagus instead.
Freezing Tip: If fiddleheads are in season while making this recipe, but you know you’ll want to use them later in the year as well, you can quickly blanch them (boil for 2 minutes) until bright green, and freeze in a freezer bag or airtight container for up to one year.
- Prep Time: 25 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: Stove Top
- Cuisine: American
Nutrition
- Serving Size: 2 cups
- Calories: 330
- Fat: 21 g
- Saturated Fat: 5 g
- Carbohydrates: 20 g
- Fiber: 7 g
- Protein: 23 g