Simple vegetarian salad with goat cheese and mushrooms

A good salad strikes a perfect balance of textures and flavours, but it’s easy to overdo it with rich ingredients, especially when striving to add savoury elements. For a vegetarian salad that hits all the right notes, combine tangy cheese with meaty mushrooms and bitter greens.

In this recipe from the book Tuesday Nights Mediterranean, known for weeknight-friendly meals from the region, roasted portobello mushrooms are combined with fresh goat cheese, toasted walnuts, and a mix of bitter radicchio and frisée, enhanced by a sweet honeyed red wine vinaigrette.

To start, coat sliced mushrooms with olive oil seasoned with garlic, thyme, salt, and pepper to enhance their savoury character. Roast until moisture evaporates and slices start to brown. Prep greens and cheese while mushrooms roast; make vinaigrette as they cool.

For varied texture and colour, opt for frisée and radicchio; if you prefer leafier greens, watercress or rocket are peppery alternatives. To add substance, serve with sliced baguette; for extra flair, garnish with a poached egg per portion.

FRISÉE AND MUSHROOM SALAD WITH GOAT CHEESE AND WALNUTS

Start to finish: 35 minutes

Servings: 4 to 6 persons

INGREDIENTS

7 tablespoons extra-virgin olive oil, divided

2 medium garlic cloves, finely grated

½ teaspoon chopped fresh thyme

Kosher salt and ground black pepper

1 pound portobello mushrooms, stemmed and sliced ½ inch thick

2 tablespoons red wine vinegar

1 tablespoon whole-grain Dijon mustard

1 teaspoon honey

½ cup walnuts, toasted, ¼ cup chopped and reserved separately

1 head frisée (about 7 ounces), torn into bite-size pieces (about 7 cups)

1 small head radicchio (about 6 ounces), thinly sliced (about 2½ cups)

4 ounces fresh goat cheese (chèvre), crumbled

DIRECTIONS

Heat the oven to 500°F with a rack in the middle position. In a large bowl, whisk together 3 tablespoons of oil, the garlic, thyme and ¼ teaspoon each salt and pepper. Add the mushrooms and toss to coat. Distribute in an even layer on a rimmed baking sheet; reserve the bowl. Roast the mushrooms until the moisture they release has evaporated and the slices begin to brown, about 10 minutes. Let cool while you prepare the dressing and toss the greens.

In the reserved bowl, whisk together the remaining 4 tablespoons oil, the vinegar, mustard, honey, chopped walnuts, and ¼ teaspoon each salt and pepper. Add the frisée and radicchio then toss to combine.

Mound the greens on a serving platter and arrange the mushrooms on top. Scatter the goat cheese over the salad and sprinkle with the remaining walnuts.