Green Salad with Pickled Mushrooms, Cucumbers, Onions, and Pecorino

[Photographs: J. Kenji Lopez-Alt]

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Green Salad with Pickled Mushrooms, Cucumbers, Onions, and Pecorino

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About This Recipe

Yield:Serves 4
Active time:20 minutes
Total time:30 minutes
This recipe appears in: Green Salad with Pickled Mushrooms, Cucumbers, Onions, and Pecorino

Ingredients

  • Kosher salt
  • 3/4 cup white vinegar
  • 1/3 cup sugar
  • 1 cucumber, seeded and cut into 3/4-inch dice
  • 1 small onion, thinly sliced
  • 3 ounces hon-shimeji mushrooms, trimmed
  • 4 ounces snap peas, trimmed and split crosswise at a bias
  • 1 teaspoon dijon mustard
  • 3 tablespoons extra-virgin olive oil
  • 1 large head red leaf lettuce, leafed, washed, and carefully dried
  • 3 ounces crumbled pecorino cheese
  • Black pepper

Procedures

  1. 1

    Bring a medium pot of salted water to a boil. Meanwhile, combine vinegar, 3/4 cups water, sugar, and a large pinch salt in a medium saucepan. Bring to a boil, stirring. Remove from heat, then add cucumber, onions, and mushrooms to pot and cover with a clean dish towel or paper towel directly in contact with the surface. Set aside for ten minutes.

  2. 2

    Meanwhile, blanch snap peas in boiling water until bright green but still crisp, about 1 minute. Transfer to a strainer or colander and run under cold water until chilled.

  3. 3

    Strain pickled cucumbers, onions, and mushrooms through a fine mesh strainer or colander, reserving 2 tablespoons pickling liquid. Run pickles under cold water until chilled. Transfer snap peas and pickles to a paper towel-lined rimmed baking sheet and dry carefully.

  4. 4

    Combine mustard and reserved pickling liquid in a large bowl. Whisk in olive oil. Add lettuce, pickles, snap peas, and cheese. Season with salt and pepper and toss to combine and dress evenly. Serve immediately.

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