If you like it, save it!
Save and organize all of the stuff you love in one place.Got it!
If you like something…
Click the heart, it's called favoriting. Favorite the stuff you like.Got it!
Author Notes: It's cold here in New York, like really cold. This mild winter we have been having came to a halt yesterday with temperatures in the teens. I cant seem to seem to keep warm and I drink tea all day. While making a quick run into the city for a meeting, I decided to stroll through the farmers market. Amazed with the dedication of the farmers. Standing all day in these harsh weather conditions to sell us vegetables, I thanked them. While its slim pickens I did manage to find some beautiful baby kale and wild mushrooms. A warm wintery salad I thought, for me eating is all about choosing the best ingredients, never over thinking a dish and making it as simple as possible. I roasted these beautiful mushrooms and tossed them warm with the baby kale, shaved some manchego cheese on top and you have a warm healthy lunch in no time at all.
- Nicole Franzen
- 1 bunch of baby curly kale (regular kale is fine)
- 1 pound of wild mushrooms
- manchego cheese
- champagne vinegar
- olive oil
- S + P
- Preheat oven to 375 degrees, using a damp towel remove dirt from the mushrooms. Cut into desired size and place in a sheet pan. Drizzle with olive oil, sea salt and pepper. Place in the oven and bake for 20-30 minutes until crispy. Tossing the pan a few times to insure even cooking. Wash and trim kale. In a large bowl combine 1 tablespoon champagne vinegar and 3 tablespoons olive oil. Add kale, dress and season. Take the mushrooms hot out of the oven and place into the bowl. Its nice if the kale wilts a little. Serve onto a plate and shave manchego cheese on top. A poached egg would be a nice addition.