Zucchini, Mushroom, Walnut and Blue Cheese Salad
photo by Andi Longmeadow Farm
- Ready In:
- 20mins
- Ingredients:
- 11
- Serves:
-
2-4
ingredients
- 8 mushrooms, brown, open
- 2 teaspoons seasoning salt
- 1 garlic clove, chopped and crushed
- 4 -8 teaspoons olive oil
- 2 -3 zucchini (about 5 inches each)
- 1⁄2 cup spring onion, chopped
- 1⁄3 cup walnuts, halved
- 3 tablespoons blue cheese, crumbled
- 2 ounces arugula (or any lettuce, or use more)
- 1⁄2 teaspoon black pepper, coarse
- 3 tablespoons lime juice (or lemon juice, may use more to taste)
directions
- Heat your oven grill to high. Put the cleaned mushrooms cap side down on an oven tin. Sprinkle seasoning salt and garlic into each mushroom hollow, and add 1/2 - 1 teaspoon virgin olive oil to each cap.
- Grill about 5 minutes, or until mushrooms just start shrinking. They should only be parcooked, not cooked through and shrunk. Remove from oven, carefully, to save the juices which have formed in the hollows of the caps.
- While mushrooms grill, cut the zucchini into thin strips with a potato peeler or mandolin.
- Make a bed of arugula or other lettuce in the bottom of a salad bowl.
- Slice the mushrooms and put in another bowl WITH the juices which have formed. This is important!
- Add the zucchini slices, spring onions, walnuts and blue cheese. Season with black pepper, add the lime juice, and toss. Taste the "dressing" -- you might want more lime or lemon juice for a tang.
- Add to the bed of arugula or lettuce.
- More salt might be needed: that depends on taste.
- * You might want to add more blue cheese: I did not measure and merely crumbled in a large chunk. You could use more zucchini too, if you like.
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RECIPE SUBMITTED BY
Zurie
South Africa
I'm a widow, retired, and I love cooking. I live on the coast in South Africa and I love seafood. You're welcome to my recipes (all kinds, definitely not just seafood!) Just remember that no recipe is ever cast in stone -- adjust to your taste!
The photo was taken at a rustic seaside restaurant on our West Coast, approx 1 year ago (2016).