This Savoy cabbage salad has a deliciously mild mustard-like flavor that sets off the honey-like notes in sweet tooth mushrooms (also known as hedgehog). The cheese further enhances the dichotomy of tastes and texture with its bold flavor.
- ¼ cup whole grain mustard
- ½ cup white wine vinegar
- 1 ½ cup extra-virgin olive oil
- 1 pinch kosher salt
- 1 small head Savoy cabbage
- 1 cup dark green celery leaves (loosely packed)
- salt and pepper (as needed for seasoning)
- 1 tablespoon olive oil
- 2 small shallots (peeled and minced)
- 8 ounce sweet tooth (hedgehog) mushrooms (may substitute chanterelle or other mild flavored mushroom)
- cotija cheese (you may substitute ricotta salata, Parmesan or other crumbly, salty cheese)
Make the vinaigrette: Combine the mustard and vinegar in a blender. Blend to combine. Then, with the machine running, drizzle in about ½ cup of the extra-virgin olive oil. Once it emulsifies and becomes very creamy turn off the machine and pour the mixture into a large jar. Add the remaining 1 cup oil and a pinch of salt. Secure the lid and shake to combine. Reshake just before serving. This makes more than you need for this salad, cover and refrigerate the extra vinaigrette.
Make the salad: Remove any extra large or torn leaves from the outside of the cabbage until you get 4 nicely bowl-shaped leaves, about 5 or 6 inches in diameter. Set each leaf onto a individual salad plate. Set aside.
Using a chef’s knife, halve the remaining cabbage and remove the core; cut crosswise into thin shards. Roll the celery leaves cigar-style into small logs, cut them crosswise into thin shards as well; work in batches in necessary.
Place the cabbage and celery leaves into a large bowl; toss to combine. Dress the mixture lightly with a couple tablespoons of the vinaigrette; set aside. Season with salt and pepper if desired.
Prepare the mushrooms: Gently wipe the mushrooms clean with a soft towel to remove any grit and dirt. Use a paring knife to remove any unappetizing or damaged areas. Sweet tooth mushrooms are typically uniformly bite-sized, but other mushrooms may need to be cut into manageable pieces. Use your judgment.
In a saucepan set over medium heat, warm the olive oil until it begins to shimmer. Add the mushrooms in as close to a single layer as possible and brown them on one side for about 1 minute. Once they begin to brown, toss the pan and cook 1 or 2 minutes (tossing occasionally) until slightly tender; season lightly with salt. Add the shallots and cook, tossing until the mushrooms are tender; about 2 to 3 more minutes, depending on size and water content. Scrape the mushroom mixture into the bowl with the dressed cabbage mixture; toss to combine.
Divide the salad between the 4 cabbage leaf “bowls”. Crumble the cotija cheese over the salads to taste. Season with plenty of black pepper. Serve at room temperature.