The dish features warm, golden flatbread topped with colorful greens, perfectly cooked mushrooms, and a drizzle of vibrant dressing.

Sous Vide Mushroom Salad on Flatbread

This vibrant salad features tender sous vide mushrooms on a bed of fresh greens, served on warm flatbread for a delightful winter meal.

Salad
Prep 20m · Cook 55m · Total 1h 15m
9 ingredients

January in Belgium brings a bounty of hearty greens and mushrooms, perfect for a satisfying salad. The use of sous vide allows for enhanced flavors and textures, promoting culinary creativity while embracing seasonal ingredients. The flatbread serves as a nod to the connectivity between cultures, reminiscent of shared meals and community support, much like the efforts to expand child care. Inspired by Rubio Says He’ll Discuss Greenland With Danish Officials Next Week and Hochul and Mamdani to Announce Road Map to Expand Child Care.

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Sous Vide Mushroom Salad on Flatbread
A realistic photo of Sous Vide Mushroom Salad on Flatbread: The dish features warm, golden flatbread topped with colorful greens, perfectly cooked mushrooms, and a drizzle of vibrant dressing.
Photography & Composition
- Camera angle: overhead flat lay
- Framing / crop: overhead spread
- Setting / surface / props: marble surface
- Lighting style: soft window
- Mood / narrative: modern editorial
Hard constraints
- Do not reuse prior composition.
- Avoid rustic wood unless specified.
- Centered plating is allowed (last image not centered).

Instructions

  1. Preheat the sous vide water bath to 85°C.
  2. Clean the mushrooms and cut them into even slices. Place them in a vacuum-seal bag with olive oil, thyme, salt, and pepper, then seal the bag.
  3. Submerge the sealed bag in the water bath and cook for 45 minutes.
  4. While the mushrooms are cooking, prepare the salad base. In a large bowl, combine the mixed greens and cherry tomatoes. Dress with balsamic vinegar and toss gently.
  5. Once the mushrooms are cooked, remove the bag from the water bath. Carefully open the bag and transfer the mushrooms to a plate.
  6. Warm the flatbreads in a dry skillet over medium heat for about 1-2 minutes on each side.
  7. To serve, place a flatbread on each plate, top with the salad mixture, and arrange the sous vide mushrooms on top.