Sweet Tooth Mushrooms in a Savoy Cabbage Salad

Combine the mustard and vinegar in a blender. Blend to combine. Then, with the machine running, drizzle in about ½ cup of the extra-virgin olive oil. Once it emulsifies and becomes very creamy turn off the machine and pour the mixture into a large jar.

Remove any extra large or torn leaves from the outside of the cabbage until you get 4 nicely bowl-shaped leaves, about 5 or 6 inches in diameter. Set each leaf onto a individual salad plate. Set aside.Using a chef’s knife, halve the remaining cabbage and remove the core; cut crosswise into thin shards.

Roll the celery leaves cigar-style into small logs, cut them crosswise into thin shards as well; work in batches in necessary.

Place the cabbage and celery leaves into a large bowl; toss to combine. Dress the mixture lightly with a couple tablespoons of the vinaigrette; set aside. Season with salt and pepper if desired.Prepare the mushrooms: Gently wipe the mushrooms clean with a soft towel to remove any grit and dirt. Use a paring knife to remove any unappetizing or damaged areas. Sweet tooth mushrooms are typically uniformly bite-sized, but other mushrooms may need to be cut into manageable pieces. Use your judgment. In a saucepan set over medium heat, warm the olive oil until it begins to shimmer.

Add the mushrooms in as close to a single layer as possible and brown them on one side for about 1 minute. Once they begin to brown, toss the pan and cook 1 or 2 minutes (tossing occasionally) until slightly tender; season lightly with salt.

Add the shallots and cook, tossing until the mushrooms are tender; about 2 to 3 more minutes, depending on size and water content. Scrape the mushroom mixture into the bowl with the dressed cabbage mixture; toss to combine.Divide the salad between the 4 cabbage leaf “bowls”. Crumble the cotija cheese over the salads to taste. Season with plenty of black pepper.

Serve at room temperature.Like this:Like Loading...