In trying to find a new, light side dish to serve with bakedfish, I turned to The Food Network online. After reviewing several recipes, I puttogether the best of them and came up with this recipe.
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| Cremini Mushroom Salad served as a side to coconut milk poached cod on a bed of couscous |
Cremini MushroomSalad
4 ounces cremini (baby Portabella) mushrooms¼ large red onion¼ small head cauliflower
8 baby Heirloom tomatoes of various colors, thinly sliced1 t. dried parsley (or 1 T. fresh parsley)2 T. olive oil2 T. balsamic vinegar2 T. soy sauceFreshly ground black pepper, to taste4 arugula and 8 frisee leavesCrispy cheese discs*
Using a mandolin, thinly slice the mushrooms, onion and cauliflower and place in amixing bowl. Add tomatoes, parsley, oil, vinegar, soy sauce and black pepper; tosstogether. Allow ingredients to sit at room temperature for at least an hour.
To serve, divide arugula and frisee between four plates. Spoon aquarter of the mushroom salad on top of the arugula; top with cheese disc.
*To make cheese discs, grate about an ounce of Parmesan or mozzarella cheese. Heat a nonstick skillet to medium. Scatter the cheese in the pan and cook until crispy on the bottom, flip and cook the other side until golden brown (much like a sausage patty). Carefully remove with a spatula and cool before cutting into four pieces.
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