Every cook needs a collection of lettuce based salads, as well as what I like to refer to as “marinated salads” — the kind you can make on Thursday, and almost forget about until Shabbos morning. My favorite part of these salads is that I can throw it on top of lettuce for lunch on Sunday or Monday. Add a cubed avocado, and call it a day!
Mushroom-Olive-Tomato Salad
Recipe By Chanie Nayman
- Cooking and Prep: 30 m
- Serves: 4
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Contains:
Ingredients (16)
Salad
Dressing
Start Cooking
Roast the Mushrooms
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Preheat oven to 400 degrees Fahrenheit (200 degrees Celsius).
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Place mushrooms on a Gefen Easy Baking Parchment-lined baking sheet. Combine sesame oil, vinegar, soy sauce, olive oil, and garlic in a small bowl.
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Coat mushrooms with the mixture and roast for 20 minutes. Remove from oven and set aside, reserving all pan drippings.
Assemble the Salad
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Toss together the tomatoes, hearts of palm, scallions, olives, and mushrooms with the pan drippings.
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Combine dressing ingredients in a separate bowl and add to the salad. Garnish with sesame seeds.
Credits
Photography: Moishie Wulliger
Food Styling: Renee Muller
