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.
