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I love when an inspiration turns out just so! This salad not only delivered, it totally exceeded my expectations. The marinade turns into a dressing afterwards, so you don’t need to make a separate dressing.
1 8-ounce (225-gram) bag shredded hearts of romaine lettuce
6 portobello mushrooms, cleaned and sliced
1 small onion, sliced
1 red pepper, sliced into 1-inch (2 and 1/4-centimeter) pieces
1 6-ounce (170-gram) package beef fry
1 tablespoon brown sugar
1 tablespoon Gefen Maple Syrup
1/2 cup Lieber’s olive oil
2 tablespoons Glicks Less Sodium Soy Sauce
1 tablespoon Tuscanini Balsamic Vinegar
3 cloves garlic, crushed or 3 cubes Gefen Frozen Garlic
1 tablespoon honey
1 and 1/2 teaspoons Haddar Kosher Salt
1 and 1/2 teaspoons pepper
1 teaspoon dried thyme leaves
Combine all marinade ingredients in a large ziplock bag. Seal and shake vigorously.
Add mushrooms, onion, and pepper. Seal and toss to coat all vegetables.
Allow to marinate at least 30 minutes, turning at least once.
Preheat oven to 375°F (190°C).
Transfer marinated vegetables to a 9×13 inch (20×30-centimeter) baking pan. Lay beef fry slices in another baking pan.
Sprinkle brown sugar evenly over the beef fry. Place both baking pans side by side on the middle rack of your oven.
After 10 minutes, remove the beef fry from the oven. Turn beef fry slices over and brush with maple syrup. Bake an additional 10 minutes.
Remove candied beef fry from the oven and cool. Allow the vegetables to roast an additional 10 minutes (30 minutes total roasting time).
Remove from oven and cool completely. Refrigerate both components separately until ready to serve.
Combine lettuce, marinated mushroom mix with liquid, and sliced candied beef fry. Toss together.
Photography: Moishe Wulliger Food Styling: Renee Muller
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