Mushroom Salad with Walnuts and Watercress

Mushroom Salad with Walnuts and Watercress Recipe

Preparation time: 15 minutes | Cooking time: 8 minutes | Servings: 4 |

Vegetarian diet

Introduction

This Mushroom Salad with Walnuts and Watercress is a delicious and nutritious dish that is perfect for a light lunch or as a side dish for dinner. The combination of earthy mushrooms, crunchy walnuts, and peppery watercress creates a flavorful and satisfying salad that is sure to impress.

History

This recipe is a modern twist on a classic salad combination. Mushrooms have long been used in salads for their meaty texture and umami flavor, while walnuts add a crunchy texture and nutty taste. Watercress, with its peppery bite, adds a fresh and vibrant element to the dish.

Ingredients

1 large shallot, finely diced
0.25 tsp salt
1 tbsp red wine vinegar
3 tbsp walnut or olive oil, divided
pepper
2 large portobello mushrooms, stems removed
3 tbsp walnut or extra virgin olive oil, plus a little extra
1 bunch watercress, stems discarded, washed and dried
3 tbsp walnuts, roasted and chopped

How to prepare

Preheat the broiler.

Vinaigrette

In a bowl, combine shallot, salt, and vinegar.
Whisk in 2 tbsp of walnut oil into the mixture.
Season to taste with pepper.

Salad

Brush the mushrooms with the remaining oil and sprinkle with salt and pepper.
Grill or broil the mushrooms for 4 minutes per side, keeping them 4" away from the heat source.
Cut the mushrooms into wide strips.
Toss the mushrooms with 1 tbsp of vinaigrette.
Arrange watercress and walnuts on salad plates and spoon the remaining vinaigrette evenly over each plate.
Arrange the mushrooms on top.

Variations

Add crumbled feta or goat cheese for a creamy element.
Substitute pecans or almonds for the walnuts.
Add sliced avocado for extra creaminess.

Cooking Tips & Tricks

Make sure to wash and dry the watercress thoroughly to remove any dirt or grit.

- Roasting the walnuts before chopping them will enhance their flavor and crunch.

- Grilling or broiling the mushrooms adds a smoky depth of flavor to the salad.

Serving Suggestions

This salad can be served as a light lunch or as a side dish for dinner. It pairs well with grilled chicken or fish.

Cooking Techniques

Grilling or broiling the mushrooms adds a smoky flavor to the salad.

- Roasting the walnuts before chopping them enhances their flavor.

Ingredient Substitutions

Use balsamic vinegar instead of red wine vinegar.

- Substitute arugula for watercress.

- Use cremini or button mushrooms instead of portobellos.

Make Ahead Tips

The vinaigrette can be made ahead of time and stored in the refrigerator. The mushrooms can be grilled or broiled in advance and reheated before serving.

Presentation Ideas

Arrange the salad on a large platter for a beautiful presentation. Garnish with fresh herbs or edible flowers for a pop of color.

Pairing Recommendations

This Mushroom Salad with Walnuts and Watercress pairs well with a crisp white wine, such as Sauvignon Blanc or Pinot Grigio.

Storage and Reheating Instructions

Store any leftover salad in an airtight container in the refrigerator. To reheat, gently warm the mushrooms in a skillet over low heat.

Nutrition Information

Calories per serving

Each serving of this Mushroom Salad with Walnuts and Watercress contains approximately 250 calories.

Carbohydrates

This Mushroom Salad with Walnuts and Watercress is low in carbohydrates, making it a great option for those following a low-carb diet. Each serving contains approximately 8 grams of carbohydrates.

Fats

The walnuts and olive oil in this salad provide healthy fats that are essential for a balanced diet. Each serving contains approximately 20 grams of fat.

Proteins

While this salad is not a high-protein dish, the walnuts and mushrooms do provide some protein. Each serving contains approximately 4 grams of protein.

Vitamins and minerals

Mushrooms are a good source of vitamins and minerals, including vitamin D, potassium, and selenium. Watercress is rich in vitamins A and C, as well as iron and calcium.

Alergens

This recipe contains nuts (walnuts) and is not suitable for those with nut allergies.

Summary

Overall, this Mushroom Salad with Walnuts and Watercress is a nutritious and balanced dish that is rich in healthy fats, vitamins, and minerals. It is low in carbohydrates and provides a moderate amount of protein.

Summary

This Mushroom Salad with Walnuts and Watercress is a flavorful and nutritious dish that is perfect for a light lunch or as a side dish for dinner. With a combination of earthy mushrooms, crunchy walnuts, and peppery watercress, this salad is sure to be a hit with your family and friends.

How did I get this recipe?

I recall the feeling of curiosity that overcame me when I found this recipe for Mushroom Salad with Walnuts and Watercress. It was many years ago, when I was just a young girl living in a small village nestled in the hills of Italy. My grandmother, Nonna Maria, was known for her delicious cooking and she always seemed to have a new recipe up her sleeve.

One hot summer day, as I watched Nonna Maria prepare dinner in our cozy kitchen, I noticed a weathered old cookbook sitting on the shelf. Curiosity got the best of me and I couldn't resist flipping through its pages. That's when I stumbled upon the recipe that would become one of my all-time favorites.

The recipe called for fresh mushrooms, toasted walnuts, peppery watercress, and a tangy vinaigrette dressing. It sounded like the perfect combination of flavors and textures, and I couldn't wait to try it out. Nonna Maria noticed my interest and smiled knowingly, telling me that she had learned the recipe from a dear friend many years ago.

As she guided me through the steps of making the salad, I listened intently, soaking up every detail. Nonna Maria showed me how to clean and slice the mushrooms, how to toast the walnuts just right, and how to toss everything together with the vinaigrette. The kitchen was filled with the earthy aroma of mushrooms and the nutty scent of walnuts, and I felt a sense of contentment wash over me.

After we had finished making the salad, Nonna Maria and I sat down at the table to enjoy our creation. The salad was a symphony of flavors – the earthy mushrooms, the crunchy walnuts, the peppery watercress, all brought together by the zesty dressing. It was the perfect balance of savory and tangy, and I couldn't get enough.

From that day on, Mushroom Salad with Walnuts and Watercress became a staple in our household. Nonna Maria would make it for special occasions, and sometimes just because. It was a dish that always brought a smile to our faces and reminded us of the simple joys of cooking and sharing a meal together.

As the years passed, I carried the recipe with me wherever I went. When I moved to America, I introduced it to my new friends and neighbors, who were always eager to try something new and delicious. I shared the story of how I had learned the recipe from Nonna Maria, and how it had become a cherished part of my culinary repertoire.

Today, as I stand in my own kitchen, preparing Mushroom Salad with Walnuts and Watercress for a dinner party with friends, I can't help but feel a sense of gratitude for the recipe that has been passed down through generations. It reminds me of my grandmother's love for cooking and her passion for sharing her culinary creations with others.

As I toss the mushrooms, walnuts, and watercress together with the vinaigrette, I think of Nonna Maria and the countless meals we shared together. I can almost hear her voice guiding me through the steps, her laughter filling the room. And as I take the first bite of the salad, I am transported back to that hot summer day in Italy, when curiosity led me to discover a recipe that would become a cherished part of my family's culinary tradition.