Mushroom and Artichoke Hearts in a Cotija Dressing

This chunky, deliciously tart and teasingly salty salad can be eaten on its own, as a side or as an appetizer.

Makes 3 or 4 servings

Finely grated zest of 1 lime, plus 6 tablespoons juice (from 2 or 3 limes) 6 tablespoons extra-virgin olive oil 2 dried arbol chili peppers, stemmed and chopped, or ½ teaspoon crushed red pepper flakes, or more as needed 1 clove garlic, pressed or minced 2 scallions, white and lightgreen parts, thinly sliced 1 teaspoon Dijon mustard 1 tablespoon finely chopped capers, rinsed and drained ¾ cup finely grated Cotija cheese (may substitute Parmigiano-Reggiano cheese) 1 teaspoon kosher or sea salt, or more as needed ¼ teaspoon freshly ground

black pepper 8 ounces white button or baby bella (cremini) mushrooms, stemmed, cleaned and cut into quarters Two 6-ounce packages vacuum-packed artichoke heart pieces, rinsed, drained and patted dry (may substitute one 14-ounce can artichoke hearts)

Instructions:

Combine the lime zest and juice, oil, arbol chili peppers or crushed red pepper flakes, garlic, scallions, mustard, capers, cheese, salt and pepper in a medium bowl, stirring with a fork until thoroughly incorporated.

Add the mushrooms and artichoke hearts; toss to coat and incorporate. Taste, and add salt, as needed. Serve with an extra sprinkling of the chili pepper or crushed red pepper flakes, if you like.

Make ahead:

The salad can be made and refrigerated a day in advance. Toss before serving.