This salad is something different and classy — and easy enough for weekdays but nice enough for Shabbos. Serve it alongside your favorite grilled chicken or fish.
Slice mushrooms by hand, not too thinly, and sauté in a little olive oil. Season with salt and pepper. This can be done one day in advance, and mushrooms should be refrigerated until use.
Mix all dressing ingredients together in a container and shake well (this can be made a few days in advance).
To assemble: Place cabbage and tomatoes in a large bowl. Arrange sautéed mushrooms on top. Pour dressing over salad or serve on the side. Top with croutons or nuts.
Tips:
This salad works beautifully with lettuce as well (and in a pinch, purple cabbage). For a more robust flavor, use part fresh mushrooms and part portobello mushrooms (see photo).
Notes:
The original recipe called for 3/4 cup oil (!!!) and 1/2 cup sugar. The dressing is so flavorful, I felt it was completely unnecessary to drown the salad in so much fat and make it overly sweet. Trust me — it works perfectly as stated above. Also, if you like it a little less piquant, put in six tablespoons vinegar.
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