Green Salad With Pickled Mushrooms, Cucumbers, Onions, And Pecorino Recipe Recipe

Name: Green Salad With Pickled Mushrooms, Cucumbers, Onions, And Pecorino Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Kosher salt; 3/4 cup white vinegar; 1/3 cup sugar; 1 cucumber, seeded and cut into 3/4-inch dice; 1 small onion, thinly sliced; 3 ounces hon-shimeji mushrooms, trimmed; 4 ounces snap peas, trimmed and split crosswise at a bias; 1 teaspoon dijon mustard; 3 tablespoons extra-virgin olive oil; 1 large head red leaf lettuce, leafed, washed, and carefully dried; 3 ounces crumbled pecorino cheese; Black pepper

Servings: persons

Kosher salt
3/4 cup white vinegar
1/3 cup sugar
1 cucumber, seeded and cut into 3/4-inch dice
1 small onion, thinly sliced
3 ounces hon-shimeji mushrooms, trimmed
4 ounces snap peas, trimmed and split crosswise at a bias
1 teaspoon dijon mustard
3 tablespoons extra-virgin olive oil
1 large head red leaf lettuce, leafed, washed, and carefully dried
3 ounces crumbled pecorino cheese
Black pepper

1
Bring a medium pot of salted water to a boil. Meanwhile, combine vinegar, 3/4 cups water, sugar, and a large pinch salt in a medium saucepan. Bring to a boil, stirring. Remove from heat, then add cucumber, onions, and mushrooms to pot and cover with a clean dish towel or paper towel directly in contact with the surface. Set aside for ten minutes.
2
Meanwhile, blanch snap peas in boiling water until bright green but still crisp, about 1 minute. Transfer to a strainer or colander and run under cold water until chilled.
3
Strain pickled cucumbers, onions, and mushrooms through a fine mesh strainer or colander, reserving 2 tablespoons pickling liquid. Run pickles under cold water until chilled. Transfer snap peas and pickles to a paper towel-lined rimmed baking sheet and dry carefully.
4
Combine mustard and reserved pickling liquid in a large bowl. Whisk in olive oil. Add lettuce, pickles, snap peas, and cheese. Season with salt and pepper and toss to combine and dress evenly. Serve immediately.

300

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: Kosher salt, 3/4 cup white vinegar, 1/3 cup sugar, 1 cucumber, seeded and cut into 3/4-inch dice, and more.

Yes, Green Salad With Pickled Mushrooms, Cucumbers, Onions, And Pecorino Recipe falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Green Salad With Pickled Mushrooms, Cucumbers, Onions, And Pecorino Recipe

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