Sweet Tooth Mushrooms in a Savoy Cabbage Salad

Ingredients

• 1 cup celery leaves dark green loosely packed ()
• 4 servings cotija cheese (you may substitute ricotta salata, Parmesan or other crumbly, salty cheese)
• 1 pinch kosher salt 
• 8 ounce tooth mushrooms sweet flavored (hedgehog) (may substitute chanterelle or other mild mushroom)
• 1 tablespoon olive oil 
• 4 servings salt and pepper as needed for seasoning ( )
• 0.5 cup citrus champagne vinegar 
• 0.3 cup grain mustard whole

Equipment

• bowl
• frying pan
• sauce pan
• knife
• blender

Directions

1. Combine the mustard and vinegar in a blender. Blend to combine. Then, with the machine running, drizzle in about ½ cup of the extra-virgin olive oil. Once it emulsifies and becomes very creamy turn off the machine and pour the mixture into a large jar.
2. Remove any extra large or torn leaves from the outside of the cabbage until you get 4 nicely bowl-shaped leaves, about 5 or 6 inches in diameter. Set each leaf onto a individual salad plate. Set aside.Using a chef’s knife, halve the remaining cabbage and remove the core; cut crosswise into thin shards.
3. Roll the celery leaves cigar-style into small logs, cut them crosswise into thin shards as well; work in batches in necessary.
4. Place the cabbage and celery leaves into a large bowl; toss to combine. Dress the mixture lightly with a couple tablespoons of the vinaigrette; set aside. Season with salt and pepper if desired.Prepare the mushrooms: Gently wipe the mushrooms clean with a soft towel to remove any grit and dirt. Use a paring knife to remove any unappetizing or damaged areas. Sweet tooth mushrooms are typically uniformly bite-sized, but other mushrooms may need to be cut into manageable pieces. Use your judgment. In a saucepan set over medium heat, warm the olive oil until it begins to shimmer.
5. Add the mushrooms in as close to a single layer as possible and brown them on one side for about 1 minute. Once they begin to brown, toss the pan and cook 1 or 2 minutes (tossing occasionally) until slightly tender; season lightly with salt.
6. Add the shallots and cook, tossing until the mushrooms are tender; about 2 to 3 more minutes, depending on size and water content. Scrape the mushroom mixture into the bowl with the dressed cabbage mixture; toss to combine.Divide the salad between the 4 cabbage leaf “bowls”. Crumble the cotija cheese over the salads to taste. Season with plenty of black pepper.
7. Serve at room temperature.Like this:Like Loading...