Editor's Note: Emma Rogers and Tyson Bird are senior journalism majors who write "Dinner for 2ish" for the Daily News. Their views do not necessarily agree with those of the paper.
We started cooking together in the summer of 2015 and have planned and cooked a dinner every week since. Our recipes are often inspired by the New York Times’ cooking website but are adapted to fit Muncie availability and a college budget.
Working on a 'spring break bod'? This salad is the level of delicious and simplicity you've come to expect from Dinner for 2ish without being too high in calories.
Sautéed mushroom salad
- 2 heads butter lettuce, torn (Boston/Bibb will work well too)
- 1 small block Monterey Jack cheese, shredded
- 1 container mushrooms, sliced
- 1/2 cup olive oil
- 1/4 cup white wine vinegar
- 4 cloves garlic, minced
- 2 tablespoons Dijon mustard
- 1/2 teaspoon tarragon
- Salt and pepper to taste
- In a small jar or bowl, combine all of the dressing ingredients. Shake well and set aside.
- Tear, rinse and dry the lettuce. You can sometimes find butter lettuce pre-washed in a sealed bag, but if using a head, make sure to wash it.
- Combine the lettuce with the cheese, tossing as though the salad were dressed.
- Right before serving, heat about 2 tablespoons of butter in a large pan with the mushrooms. Sautée until soft.
- Place the hot mushrooms in the salad and dress. Toss and serve immediately.