Sunday, August 16, 2009
Warm Spinach, Mushroom and Brie Salad with Buttermilk Dill Dressing
Step 1 Prep:
Rinse some fresh mushrooms (preferably baby portabella). Rinse some fresh spinach leaves, put them in a large bowl and set them aside. Make some thin slices of Brie cheese.
Step 2 Cooking:
Sautee the mushrooms in cooking oil (I prefer olive) or butter in a skillet. Optionally season with a little pepper, and/or salt. When mushrooms are nice and soft (about 10 –15 minutes), turn the heat to low and spread the mushrooms out in the skillet into a even layer. Now lay the slices of cheese on top. After a few minutes, the cheese will have melted, making a nice goo of cheese on top of the mushrooms. Bring the skillet to the bowl, and carefully tilt the skillet, letting the mushroom and cheese layer slide onto the top of the spinach. A spatula will help do this. Also pour in any of the sautéed mushroom juice that may be in the skillet, this will add delicious flavor to your salad!
Add Craisons or bite size pieces of fresh apple!
Buttermilk Dill Dressing
1 cup sour cream
2 Tbsp mayonnaise
1 small shallot, minced
juice of 1/2 lemon
1 tsp coarse salt (plus any additional to taste)
freshly ground black pepper – at least 1/2 tsp
3 Tbsp chopped fresh dill
1 cup buttermilk
In a medium bowl, whisk together the sour cream, mayonnaise, minced shallot, lemon juice, salt, and plenty of freshly ground black pepper. Whisk in the chopped fresh dill. Slowly add the buttermilk in a stream, whisking constantly until it’s the consistency you like (1 cup makes a good consistency for a salad dressing, add more or less for your personal taste.)