Recipe courtesy of
Jessica D’Ambrosio
for
Food Network Kitchen
From:
Food Network Magazine
Recipe courtesy of
Jessica D’Ambrosio
for
Food Network Kitchen
Watch how to make this recipe.
From:
Food Network Magazine
Roasted Mushroom and Kale Salad
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- Level: Easy
- Total: 50 min
- Active: 15 min
- Yield: 4 servings
Kale is the perfect foundation for a hearty roasted vegetable salad like this one, because the kale doesn’t wilt quickly, and gets more tender from the warm vegetables it's mixed with. We toss the kale with roasted mushrooms, shaved ricotta salata and a sherry vinaigrette for a satisfying side dish perfect for any day of the week.
Directions
- Combine 1/2 sliced shallot and 3 tablespoons sherry vinegar in a bowl. Toss 1 pound quartered cremini mushrooms with olive oil, chopped thyme and salt and pepper on a baking sheet. Roast at 400˚ F, tossing once, 20 to 25 minutes. Drizzle 8 ounces sliced curly kale with olive oil and season with salt; massage the leaves. Add the shallots and 2 tablespoons of the vinegar to the kale. Add the mushrooms and top with shaved ricotta salata.
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