Roasted Oyster Mushroom And Watercress Salad Recipe

1. 1

   Combine shallot, garlic, mustard, vinegar, water, and tarragon in a tall, narrow container. Using an immersion blender, blend until tarragon is finely chopped and incorporated into dressing base. Alternatively, mince tarragon finely by hand and add to the base. Transfer to a large bowl. Whisking constantly, slowly drizzle in olive oil. Season to taste with salt and pepper. Set aside.

2. 2

   In a large cast iron skillet, heat 3 tablespoons vegetable oil over high heat until lightly smoking. Add just enough mushrooms to barely fill skillet without crowding. Season with salt and cook, stirring occasionally, until mushrooms are tender and browned, about 5 minutes. Transfer cooked mushrooms to a baking sheet in an even layer and allow them to cool to room temperature. Repeat with remaining mushrooms in as many batches as needed, adding more oil to the pan before each batch.

3. 3

   In a large bowl, combine watercress with cooled mushrooms and cheese. Season lightly with salt and pepper. Dress and toss with just enough vinaigrette to lightly coat salad ingredients, adding more vinaigrette as needed. Serve right away. Extra vinaigrette can be kept refrigerated in an airtight container for up to 2 weeks.

* Per serving · 4 servings · Values may vary.