Roasted
mushrooms are packed with more flavor than almost any other vegetarian item.
When combined with ultra-savory Beecher’s Smoked Flagship Cheese in a salad of
hearty kale and fennel, you have the recipe for a memorable vegetarian entrée or
healthy side for Thanksgiving.
Roasted
Mushroom Salad with Baby Kale
1 recipe Roasted
Mushrooms
5 ounces
baby kale, roughly chopped
½ cup of
pickled red onions
½ fennel
bulb, halved and thinly sliced or shaved on a mandolin
4 jarred
piquillo peppers, sliced (about ½ cup)
6 ounces
Beecher’s Smoked Flagship Cheese
Kosher salt
and black pepper, to taste
In a large
bowl, toss mushrooms, kale, onions, fennel, and peppers until thoroughly mixed.
Gently fold in cheese. Add salt and pepper to taste. Serve immediately.
Note: If you
can’t find baby kale, substitute mature kale cut into thick ribbons (aka
chiffonade)
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