Romaine Salad with Roasted Mushrooms

Salads | Italian cuisine

⏳ Time

30 minutes

🥕 Ingredients

🍽️ Servings

Description

Romaine Salad with Roasted Mushrooms

Ingredients

Pickled Chanterelles - 12 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 - 1.1 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.