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Jodi’s Swank Salad

Written By Pam Brandon and Anne-Marie Denicole On May 4, 2011

SwankSaladThe divas decided it’s time to see just where our food comes from, got in the diva-mobile and headed out to visit a handful of Florida farms. From the Panhandle to Florida City, the abundance simply is astonishing. And we discovered a brilliant crop of young farmers who are trying innovative ways to grow our food, like Jodi and Darren Swank in Palm Beach County. You can find Jodi at the West Palm Beach Green Market until May 14 (last one of the season) and back mid-October if hurricanes don’t interfere. 

We visited with the young couple and their three adorable children, then begged for a recipe to share.  Jodi makes this simple salad a masterpiece with roasted mushrooms. Roasting, rather than sautéing, gives the mushrooms a lightly caramelized crust and keeps the inside juicy. With the sweet, fruity Gouda, it’s supper in a bowl.

Jodi Swank’s Salad

Serves 4 to 6

3/4 pound mixed mushrooms (cremini, oyster, portabella, shiitake)
1/2 cup extra virgin olive oil, divided
1/4 teaspoon salt
1/4 teaspoon pepper
3 tablespoons red wine vinegar
1 teaspoon Dijon mustard
10 cups mixed spicy greens such as mustard, arugula, tatsoi, mizuna and watercress
1 cup coarsely grated aged Gouda cheese

With rack in the middle, preheat oven to 425°F.

In a medium bowl, toss mushrooms with 3 tablespoons of oil, salt and pepper. Roast on a sheet pan, turning once until golden brown and tender, about 15-20 minutes.  Remove from oven and cool.

In a medium bowl, whisk vinegar, mustard and remaining oil; season to taste with coarse salt and freshly ground black pepper.  Put the mushrooms, greens and cheese in a salad bowl and toss gently to mix. Add just enough dressing to lightly coat the salad.  Serve immediately.


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