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This salad is chock-full of savory bites!
1/2 pound (226 grams) mushrooms, sliced
1/2 cup Gefen Olive Oil
1/4 cup dry wine, red or white, like Alfasi Cabernet Sauvignon
1 clove garlic, crushed or 1 cube Gefen Frozen Garlic
1/4 teaspoon black pepper
1 teaspoon salt
1 head Romaine lettuce, shredded, or 1 16-ounce bag shredded lettuce
1 red pepper, thinly sliced
1 avocado, thinly sliced
1/2 small red onion, finely chopped
toasted almonds
In a small saucepan over medium-low flame, sauté mushrooms in one Tbsp oil until they wilt and start to brown.
Remove from pan and let cool.
Immediately add wine to the pan and quickly stir with wooden or rubber spoon to deglaze pan.
Add garlic and allow the wine to reduce for one to two minutes.
Remove from pan.
Place in a one liter-sized container and add olive oil, salt, and pepper.
Blend using a stick blender.
To assemble, layer lettuce, mushrooms, red pepper, avocado, and red onion in a serving bowl.
Add dressing and sprinkle with toasted almonds.
Photography: Daniel Lailah Styling: Amit Farber
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