It's obvious that Pesach is around the corner when my feeds start filling up with the most mouth watering holiday recipes! I've never yet spent Passover at home being how much easier and more enjoyable it was to celebrate it with our family members. This year I decided to brave it and do it on my own and on top of that I've chosen to have guests as well. Until this year I had never partaken in any of the major preparation involved in cooking and cleaning to stay home for the holiday so it was a very intimidating thought at first. At this point, I look forward to and dread it equally. It will be hard work but it will also be worth it. I have finished most of the major cleaning. Phase two will be turning over my kitchen and then I can finally begin phase 3 which will be my favorite part- the hours of standing in my kitchen and cooking! The meal and recipe brainstorming have officially begun. Coming to my aid is an excellent cookbook which arrived on my doorstep last week and it's chock full of great Pesach recipes, look out for my review at the start of next week!
Coming to you today though is one of my own and it's a good one. If you've ever been to one of my family gathering or house parties then you will have tasted this salad. Or maybe you haven't if you were even a bit tardy. It's finished in seconds, I'm not kidding. Salad is good party food in general so that would be a good excuse. But with this one it's not the only thing it's got going for it. It's rich and woodsey, tart and sweet. All it takes is a visit to the local grocery where each and every ingredient is easily found. Chop, chop. Mix a dressing and serve. Yes it's that simple. I've done this so many times over the years. Please don't yell at me for not sharing the recipe until now. It's my guests fault for finishing it all off before I even get the chance to turn on my camera. Except for the time I forgot to serve it with it's dressing. Now that was mortifying. This salad needs it's dressing!
The recipe is finally here and just in time for Pesach too since there is not one bit of chametz in there. Does it incorporate interesting vegetables you've never heard of before? Not really. Is it the most beautiful salad you've ever layed eyes on? Probably not. But I can promise you one thing, put it on your table over the holiday and be prepared for it to be gone in a minute. There will be nothing left soon after it's served.
For those of you who aren't on team portabello mushroom or team mushroom at all, you can replace that with anything else you'd like. Breaded eggplant comes to mind, or breaded chicken, cooked steak, cubed deli meat such as turkey or pastrami, perhaps even pieces of salmon if you want to go the fish route. I can go on and on. There are so many things you can add to this salad and it'll be just as good either way.
Portabello Mushroom Salad with Red Wine Mayo Dressing
3 Large Portobello Mushroom Caps, chopped
1 Tablespoon. Olive Oil
Salt & Pepper
1 Carton Grape Tomatoes, Halved
3 Cups of Chopped Romaine Lettuce
1 Large Red Onion, Thinly Sliced
Red Wine Vinegar Mayo Dressing:
1/3 Cup Olive Oil
4 Teaspoons Mayonnaise
2 Tablespoons Red Wine Vinegar
1/4 Cup Sugar
1/2 Tsp. Salt
1 Tsp. Chopped Fresh Garlic
1. Sprinkle the portobello mushrooms caps with the olive oil and then with the salt and pepper. Then either saute them for 2-3 minutes in a pan over a low flame or roast them in a baking pan in the oven for 10 minutes. Remove them from the oven and allow them to cool.
2. Toss together the grape tomatoes, romaine lettuce and red onion and then add the cooled mushrooms.
3. Combine the dressing ingredients and then use a whisk to mix them well so there will be no lumps left throughout.
4. Serve the dressing to the side of the salad or dress immediately before serving on individual plates.
What salad do you frequently chop up? Let me know in the comments form below, we could all use some new ideas!
Thanks for stopping in!
Don't forget to Subscribe with Google Friend Connect!
You can also follow me with: