Spinach and mushroom salad with cumin dressing
Indulge in the delectable flavors of fresh spinach and earthy mushrooms, elevated by a zesty cumin dressing. A culinary delight awaits!
Ingredients:
- 1360g medium white mushrooms, trimmed and quartered
- 3 tablespoons fresh lemon juice
- 2 tablespoons unsalted butter
- 2 tablespoons plus 1 teaspoon pure olive oil
- Salt and freshly ground pepper
- 1 tablespoon soy sauce
- 3 tablespoons extra-virgin olive oil
- 3 tablespoons sherry vinegar
- 2 tablespoons Marsala
- 2 teaspoons tomato paste
- 2 garlic cloves, minced
- 3 large shallots, thinly sliced
- 6 cups coarsely shredded romaine lettuce
- 2 cups coarsely shredded Boston lettuce
- 1/2 cup shredded Gouda cheese, aged Gouda or goat Gouda (30g)
Instructions:
- In a large mixing bowl, combine the mushrooms with the lemon juice. Preheat the oven to 300°F. Using a large frying pan, melt the butter together with 2 tablespoons of the pure olive oil over medium-high heat. Once the butter starts to caramelize, introduce the mushrooms and season with salt and pepper. Cover the pan and sauté until the mushrooms release their moisture, approximately 3 minutes. Remove the lid and continue cooking, stirring occasionally, until the liquid has cooked off and the mushrooms are nicely browned, around 8 minutes. Stir in the soy sauce and cook for an additional 2 minutes, stirring occasionally. Transfer the sautéed mushrooms to a baking sheet with edges, and keep them warm in the preheated oven.In a small bowl, blend the extra-virgin olive oil with the sherry vinegar, Marsala wine, tomato paste, and minced garlic. Season the mixture with salt and pepper.Pour the remaining 1 teaspoon of pure olive oil into the frying pan. Add the shallots, cover, and cook over medium heat until they become tender, which should take about 3 minutes. Uncover and continue to cook, stirring, until the shallots develop a light golden color. Mix in the sherry vinaigrette and take the pan off the heat.In a large bowl, mix the lettuces together. Add the cooked mushrooms and shallots, and mix thoroughly. Present the salad on 6 individual plates, sprinkle with cheese, and serve immediately.
Summary:
- Calories: 1355 kcal
- Fat: 115 g
- Protein: 46 g
- Carbs: 67 g
- Potassium: 7257 mg
- Magnesium: 808 mg