This salad is meant to be savored in small portions, not the “heap the lettuce on your plate” type. It’s prepared right before serving, and always gets finished to the last drop. I’ve seen guests wipe the bowl out with a piece of challah — it’s that good. Thanks to my daughter-in-law Chanie for introducing us to this delicacy.

Directions

Prepare the Salad and Dressing

1. Place mushrooms, red pepper, scallions, and avocado, if using, in a medium-sized bowl.

2. Mix dressing ingredients together in a small bowl. Add to veggies and stir to coat evenly.

3. You can add the candied pecans to the veggies and mix in, or use them as a garnish.

Notes:

You can sauté the mushrooms in some olive oil as seen here, for a few minutes before assembling the salad. We don’t — we like it au naturel! Also, I often mix baby bella and button mushrooms for richer flavor.