Name: Grilled mushroom and rocket salad
Cook time: 25 min
Total time: 25 min
Yield: 4
Ingredients: Gorgonzola dressing; 2 tablespoon red wine vinegar; 4 tablespoon extra virgin olive oil; 50 gram gorgonzola cheese, cut into small dice; cracked black pepper; 8 medium new potatoes; 500 gram portobello (field) mushrooms, cut into 5mm slices; 100 millilitre extra virgin olive oil; 3 clove garlic, thinly sliced; zest and juice of 1 lemon; 2 tablespoon balsamic vinegar; 2 shallots, thinly sliced; 200 gram green beans, sliced on an angle; 2 cup rocket leaves; 1 head radicchio, white part removed and leaves torn

Ingredients

Gorgonzola dressing

2 tablespoon red wine vinegar

4 tablespoon extra virgin olive oil

50 gram gorgonzola cheese, cut into small dice

cracked black pepper

8 medium new potatoes

500 gram portobello (field) mushrooms, cut into 5mm slices

100 millilitre extra virgin olive oil

3 clove garlic, thinly sliced

zest and juice of 1 lemon

2 tablespoon balsamic vinegar

2 shallots, thinly sliced

200 gram green beans, sliced on an angle

2 cup rocket leaves

1 head radicchio, white part removed and leaves torn

Method

1.To make dressing, whisk vinegar and oil in a small bowl, fold in the gorgonzola and add a pinch of cracked black pepper.

2.Bring a pot of salted water to the boil and add whole potatoes, cook till soft (around 15 minutes) then drain. Place empty pot back on the element, add fresh water, a couple of pinches of salt and bring to the boil (to blanch the green beans).

3.Place mushrooms in a large bowl, pour the oil over them and add the garlic, lemon zest and balsamic vinegar. Mix well.

4.Heat a ridged grill pan till smoking hot and cook mushrooms in batches for a minute or so on each side. Transfer mushrooms to a large bowl and add sliced shallots.

5.Blanch beans in the pot of boiling water for 1 minute or till tender, drain, refresh with cold water and drain again then add to mushrooms. By this stage the cooked potatoes will be ready to slice, so cut them into 5mm discs and add to the mushroom salad. Season, add lemon juice and mix well.

6.Place rocket and radicchio in a large bowl, drizzle with half the dressing and mix well.

7.To serve, place mushroom salad onto plates or a platter and arrange salad leaves on top. Drizzle with the remaining dressing.

Woman's Weekly Food

From classic Kiwi favourites, quick weeknight dinners and elevated meals for special occasions, our recipes are local and delicious and thoroughly tested so you know you can trust them to work. Discover tips and tricks to enhance your cooking skills, learn about seasonal ingredients, and stay up-to-date with the latest food trends. We're more than just recipes; we're your trusted kitchen companion.

Ingredients

Method

Related stories

Subscribe and save up to 38%