Roasted Mushroom Salad with Lemon-Chive Vinaigrette

Recipe: Roasted Mushroom Salad with Lemon-Chive Vinaigrette

Makes : 4 to 6 servings | Salads/Sides Vegetarian
Be sure to roast the mushrooms until they're golden brown to maximize their flavor. I like using a semi-firm cheese, such as a fresh Pecorino, Gruyere, or Chaubier, but realistically even a soft tangy goat cheese would taste delicious. The choice is yours.


  • 1 pound cremini mushrooms, quartered if large
  • 4 tablespoons olive oil, divided
  • 1 teaspoon salt, divided
  • 1 clove garlic, minced
  • 1 teaspoon Dijon mustard
  • Grated zest of 1 lemon
  • 2 tablespoons lemon juice
  • 3 tablespoons canola oil
  • 1/4 teaspoon freshly ground black pepper
  • 1/3 cup chopped fresh chives
  • 1/2 pound mixed salad greens
  • 1 4-ounce piece firm cheese, such as a pecorino, shaved into strips with a vegetable peeler


  • Heat the oven to 400°. Put the mushrooms on a baking sheet and toss them with 1 tablespoon of the olive oil and 1/2 teaspoon of the salt. Roast the mushrooms until they are well browned, stirring occasionally, about 20 minutes. Remove from the oven and stir in the garlic. Let the mushrooms cool for 5 minutes.
  • While the mushrooms are cooking, make the vinaigrette. In a small bowl, stir together the mustard, lemon zest, and lemon juice. Whisk in the remaining 3 tablespoons olive oil and the canola oil to form a thick dressing. Stir in the remaining 1/2 teaspoon salt, the black pepper, and the chives.
  • Put the greens in a large serving bowl. Toss the greens with the roasted mushrooms, half of the cheese shavings, and the vinaigrette. Divide the salad onto plates and serve topped with the remaining cheese.

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  1. Angie Halten says:

    I’ve never thought of putting (cooked) mushrooms in a salad…but it sounds delicious! I can’t wait to try it.

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