A recipe for a vegetarian salad that combines roasted portobello mushrooms with fresh goat cheese, toasted walnuts, and a combination of bitter radicchio and frisée, topped with a honeyed red wine vinaigrette.
A good salad strikes a perfect balance of textures and flavors, but it’s easy to overdo it with rich ingredients, especially when striving to add savory elements. For a vegetarian salad that hits all the right notes, combine tangy cheese with meaty mushrooms and bitter greens.
To begin, we coat sliced mushrooms with olive oil seasoned with garlic, thyme, salt and pepper to highlight their savory character, then roast until the moisture they release evaporates and the slices begin to brown. The greens and cheese can be prepared during the 10 minutes the mushrooms are in the oven, and the vinaigrette is made as they cool.
Salad Vegetarian Recipe Roasted Portobello Mushrooms Goat Cheese Walnuts Radicchio Frisée Vinaigrette
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