Green Salad with Pickled Mushrooms, Cucumbers, Onions, and Pecorino
Need a gluten free and lacto ovo vegetarian side dish? Green Salad with Pickled Mushrooms, Cucumbers, Onions, and Pecorino could be an awesome recipe to try. This recipe serves 4 and costs $1.84 per serving. One portion of this dish contains about 10g of protein, 17g of fat, and a total of 305 calories. 34 people have made this recipe and would make it again. This recipe from Serious Eats requires white vinegar, olive oil, onion, and sugar. From preparation to the plate, this recipe takes approximately 30 minutes. With a spoonacular score of 74%, this dish is good. Try Panzanella With Cucumbers & Pickled Onions, Pickled Onions, Jalapeños and Cucumbers, and Green Beans with Pickled Onions for similar recipes.
Servings: 4
Ingredients:
Black pepper
1 cucumber, seeded and cut into 3/4-inch dice
1 teaspoon dijon mustard
Kosher salt
1 large head red leaf lettuce, leafed, washed, and carefully dried
3 ounces hon-shimeji mushrooms, trimmed
3 tablespoons extra-virgin olive oil
1 small onion, thinly sliced
3 ounces crumbled pecorino cheese
4 ounces snap peas, trimmed and split crosswise at a bias
1/3 cup sugar
3/4 cup white vinegar.jpg)
Equipment:
sauce pan
pot
paper towels
kitchen towels
colander
sieve
baking sheet
bowl
whisk
Cooking instruction summary:
Procedures 1 Bring a medium pot of salted water to a boil. Meanwhile, combine vinegar, 3/4 cups water, sugar, and a large pinch salt in a medium saucepan. Bring to a boil, stirring. Remove from heat, then add cucumber, onions, and mushrooms to pot and cover with a clean dish towel or paper towel directly in contact with the surface. Set aside for ten minutes. 2 Meanwhile, blanch snap peas in boiling water until bright green but still crisp, about 1 minute. Transfer to a strainer or colander and run under cold water until chilled. 3 Strain pickled cucumbers, onions, and mushrooms through a fine mesh strainer or colander, reserving 2 tablespoons pickling liquid. Run pickles under cold water until chilled. Transfer snap peas and pickles to a paper towel-lined rimmed baking sheet and dry carefully. 4 Combine mustard and reserved pickling liquid in a large bowl. Whisk in olive oil. Add lettuce, pickles, snap peas, and cheese. Season with salt and pepper and toss to combine and dress evenly. Serve immediately.
Step by step:
1. 1
2. Bring a medium pot of salted water to a boil. Meanwhile, combine vinegar, 3/4 cups water, sugar, and a large pinch salt in a medium saucepan. Bring to a boil, stirring.
3. Remove from heat, then add cucumber, onions, and mushrooms to pot and cover with a clean dish towel or paper towel directly in contact with the surface. Set aside for ten minutes.
4. 2
5. Meanwhile, blanch snap peas in boiling water until bright green but still crisp, about 1 minute.
6. Transfer to a strainer or colander and run under cold water until chilled.
7. 3
8. Strain pickled cucumbers, onions, and mushrooms through a fine mesh strainer or colander, reserving 2 tablespoons pickling liquid. Run pickles under cold water until chilled.
9. Transfer snap peas and pickles to a paper towel-lined rimmed baking sheet and dry carefully.
10. 4
11. Combine mustard and reserved pickling liquid in a large bowl.
12. Whisk in olive oil.
13. Add lettuce, pickles, snap peas, and cheese. Season with salt and pepper and toss to combine and dress evenly.
14. Serve immediately.
Nutrition Information:
covered percent of daily need
