• Liz Talley - Urban Graze

Watercress Salad with Mushrooms

The mushrooms make this a meaty, comforting salad. Use a few morels if you have them!

1 Tbsp. minced green (or other mild) onion

1 Tbsp. red wine vinegar

Olive oil

Salt and pepper

1 c. thick-sliced mushrooms

1 bunch watercress, trimmed

2-3 Tbsp. walnuts or hazelnuts, chopped and toasted*

Whisk together the green onion, vinegar, 3 Tbsp. olive oil and season with salt and pepper.

Set aside.

Add 1 tsp. olive oil to a saute pan, heat to hot sizzle, and add the mushrooms. Quickly sear them on both sides (if using morels, be sure they are cooked through). Remove from heat and spoon into a small bowl. Toss with 1 Tbsp. of the vinaigrette.

In a salad bowl, toss the watercress and walnuts with the rest of the vinaigrette, and gently stir in the mushrooms. Or, if individually plating the salad, spoon the mushrooms over the greens.

*To toast the nuts, simply put them in the dry skillet before you saute the mushrooms.

Cook over medium-high heat a couple of minutes, stirring often, until they're aromatic and just starting to brown.

Recipe created or adapted by Liz Talley, Urban Graze

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