Mushroom Boat Salad

A ridiculously simple salad that is delicious, healthy and fun to eat. I made this Salad for our Wedding Anniversary Dinner and it was wonderful. It gently toys with your senses: hot, cold, tangy, crispy and soft at the same time. Picking up and interacting with food can be construed as messy by some and well… sensual for others. Without much ado, here is the recipe for super simple Mushroom Boat Salad.

Ingredients:

Mushrooms                 – 1 Cup Finely Sliced

Onions                       – 1 Large Finely sliced (according to your preference or level of laziness)

Red / Yellow Peppers    – 1 Diced (If using both, use ½ of each)

Garlic                        – 2 or 3 Crushed (optional)

Baby Radishes            – 5 sliced in circles

Butter / Olive Oil         – 1Tablespoon

Vinegar                     – 1 Teaspoon

Lettuce (Romaine)     

Directions:

1.      Break open the lettuce and choose the ribs that look firm but tender and have room to hold the salad.

2.      Put them in the refrigerator or in a bowl of ice to firm them up and help them hold their shape

Mushroom Boat Salad

3.      Slice the radishes into fine circles, toss them in a few drops of vinegar and some salt and put them in the fridge

4.      Heat oil / butter in a pan

5.      Add onion and sauté till translucent. I skipped the onions because I was just too lazy to peel and chop one.

6.      Throw in the mushrooms and sauté until done*

7.      When you are a minute or so from finishing the mushrooms, add the peppers and continue to cook over medium heat

8.      Add salt and pepper to taste

9.      I do not use other herbs because they might overwhelm the beautiful flavors of the veggies but a few crushed garlic (added to the onions) / herbs never hurt anybody

10.  Put a few slices of cold tangy radish in the lettuce boat, spoon some of the warm veggies into the lettuce and serve immediately.

11.  Remember, you have to assemble and serve quickly. A little multi-tasking may be required!

Tastes heavenly when paired with hot Jalapeno Tomato Dip

*In order to get the best out of your mushrooms, make sure you use a pan / skillet with a large surface area. Heat the oil / butter and throw in the mushrooms with a little bit of salt. You should hear a gentle sizzle from the moment the mushrooms hit the pan. Spread them out evenly so most of them are in contact with the surface of the pan. You should see the mushrooms loose water in about a minute or two. Continue cooking for 5-8 minutes over medium heat. Mushrooms usually turn dark with golden spots. Find a texture you like by stealing a taste from the pan every minute or so after the most of the water has evaporated.