Marinated Mushroom Salad
Jill Murphy
ingredients
- 1/4 cup fresh lemon juice, plus 1 tablespoon
- 2 teaspoons salt
- 2 teaspoons minced garlic
- 1 teaspoon freshly grated black pepper
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- 3/4 cup extra-virgin olive oil, plus 1 tablespoon
- 2 pounds white button mushrooms, wiped clean, stemmed and quartered
- 1 pint cherry tomatoes
- 1 head romaine lettuce, chiffonade
- 1 pint bocconcini
- 1/2 pound hard salami, cut into 1/2 inch cubes
directions
- 1
In a small bowl, whisk together 1/4 cup of the lemon juice, salt, garlic, pepper, basil, and oregano. Gradually add 3/4 cup of the olive oil, whisking constantly.
- 2
In a large bowl, combine the mushrooms and marinade and toss to coat evenly. Cover and refrigerate for at least 24 hours. Let come to room temperature before serving.
- 3
Preheat a grill to medium-high.
- 4
Skewer the cherry tomatoes. Drizzle the skewers with the remaining 1 tablespoon of lemon juice and olive oil. Place on the grill and grill just until the skins begin to char, about 3 minutes. Remove from the skewers.
- 5
Compose salad of lettuce, mushrooms, bocconcini, salami, and grilled cherry tomatoes.
- 6
Emeril Lagasse, 2004, Food Network
Source: Jill Murphy
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