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Marinated Mushroom Salad

  • 6servings
  • 1463minutes

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Source: www.foodnetwork.comReport recipe

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Nutrition Info . . .

NutrientsLipids, Cellulose
VitaminsA, B3, B9, C
MineralsCopper, Natrium, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 1/4 cup fresh lemon juice, plus

  2. 2 teaspoons salt

  3. 2 teaspoons minced garlic

  4. 1 teaspoon freshly grated black pepper

  5. 1 teaspoon dried basil

  6. 1 teaspoon dried oregano

  7. 3/4 cup extra-virgin olive oil , plus

  8. 1 tablespoon

  9. 2 pounds white button mushrooms , wiped clean, stemmed and quartered

  10. 1 pint cherry tomatoes

  11. 1 head romaine lettuce , chiffonade

  12. 1 pint bocconcini

  13. 1/2 pound hard salami, cut into 1/2 inch cubes

Instructions Jump to Ingredients ↑

  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.

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