Lemony Mushroom Lettuce Salad Food

LEMONY MUSHROOM LETTUCE SALAD

Steps:

• In a small bowl, whisk the first six ingredients until blended., Place the mushrooms, celery and onions in a large bowl; drizzle with dressing and toss to coat. Cover and refrigerate until chilled., Divide lettuce among 12 salad plates or arrange on a platter; top with mushroom mixture. Sprinkle with paprika and garnish with parsley.

ROASTED MUSHROOM & ROMAINE SALAD RECIPE {VEGAN}

Steps:

• Preheat oven to 450 degrees F. Line a baking sheet with parchment paper.
• In a medium bowl, toss the mushrooms with the olive oil until coated. Add the garlic, rosemary, salt and pepper and toss coat.
• Spread the mushrooms evenly on the prepared baking sheet. Bake until the mushrooms are brown on the bottom side, about 15 minutes. Turn the mushrooms and bake for an additional 5 minutes.
• Place the romaine lettuce in a large bowl and combine with the roasted mushrooms, toasted pecans and dressing. Toss to coat and divide between 4 plates. Serve as an appetizer or side dish.
• In a small bowl, whisk together the balsamic vinegar, mustard, agave (or honey), rosemary, salt and pepper. Slowly whisk in the olive oil until combined.

FRESH MUSHROOM SALAD WITH LEMON PARMESAN VINAIGRETTE

Steps:

• Place all ingredients in a medium bowl and toss well. Taste for seasoning and add more salt and pepper to taste. Serve at room temperature or chilled.

LETTUCE RADISH SALAD WITH LEMON VINAIGRETTE

Steps:

• In a small bowl, combine and stir together 3 tbsp extra virgin olive oil, 1 tbsp freshly squeezed lemon juice, 1/2 tsp salt and 1/8 tsp ground black pepper. Set aside.
• Rinse and paper towel pat dry all vegetables.
• In a medium salad bowl, combine 4 small thinly sliced cucumbers, 1 bunch thinly sliced radishes and 1/2 cup finely chopped fresh chives. (Using Benriner Mandoline makes it extra easy).
• Chop 1 large romaine lettuce into bite-sized pieces and add it to the salad.
• Drizzle with lemon vinaigrette and toss gently until salad is evenly coated. You can also drizzle without tossing the salad and serve.

BUTTER LETTUCE SALAD RECIPE

Steps:

• Make the dressing: Place all the ingredients in a jar and give it a vigorous shake. Alternatively, you can place everything in a small bowl and whisk until emulsified.
• To Blanch asparagus: Fill a large pot with water and a tablespoon of salt and bring it to a boil. Meanwhile, fill a large bowl with water and ice and set it aside. Place asparagus in the hot boiling water and let cook for 3-4 minutes.
• While it is cooking, fill a bowl with cold water and add some ice in it.
• Using a slotted spoon transfer the asparagus into the bowl with ice water. Do not discard the boiling water.
• To blanch peas: Add the peas into the now empty pot with the boiling water. Cook for 2-3 minutes or until the peas are softened to your liking. Remove with a slotted spoon and place in the ice water (where the cooked asparagus is)
• Drain both vegetables and set them aside.
• To assemble the salad: Place the butter lettuce leaves in a large salad bowl. Add in blanched asparagus and peas, cucumber slices, radish slices, sliced almonds, avocado cubes, and parmesan cheese, if using.
• Drizzle with the lemon salad dressing and give it a gentle toss. Serve.

MOREISH MUSHROOM SALAD CUPS

Steps:

• For the croutons: Preheat the oven to 375 degrees F.
• Peel the sweet potato and cut into small 1/2-inch cubes. Place on a baking sheet and toss with the oil and a sprinkle of salt and pepper. Bake until they are crisp on the outside, about 20 minutes.
• For the mushrooms: In a large sauté pan, add the oil, then tip in the tamari, vinegar, thyme, mushrooms and garlic. Sauté until the juices just evaporate and the flavors infuse, 8 to 9 minutes.
• For the tabouli: In the meantime, grate the cauliflower into a mixing bowl and add the parsley, lemon juice and a pinch of salt. Mix well and set aside until ready to assemble the cups.
• To assemble the salad cups, take a lettuce leaf, fill with a spoonful of the cauliflower tabouli, then a spoonful of the warm mushrooms and top with a scattering of the sweet potato croutons. Repeat with the remaining lettuce, tabouli, mushrooms and croutons.

MUSHROOM, RADISH, AND BIBB LETTUCE SALAD WITH AVOCADO DRESSING

Steps:

• Make dressing:
• Pit and peel avocado and mash enough to measure 1/4 cup. In a blender purée mashed avocado with remaining dressing ingredients until smooth.
• Discard any discolored lettuce leaves. Separately cut mushrooms and radishes into thin slices. In a small bowl combine mushrooms and 2 tablespoons dressing and toss to coat. Divide lettuce among 6 salad bowls or plates and top with mushrooms, radishes, and parsley. Drizzle salads with some remaining dressing.

MUSHROOM AND WALNUT SALAD

Steps:

• In a bowl, combine mushrooms, walnuts, sour cream, green onions, lemon juice, salt, and pepper; cover and refrigerate until serving.
• To serve, arrange lettuce leaves to form a nest in 4 serving bowls; spoon mushroom salad into lettuce and serve.

LOBSTER SALAD WITH SPICY LEMON DRESSING

Steps:

• Make dressing:
• Combine all the ingredients except the oil. When the salt is fully dissolved, add oil.
• Yield:
• 3/4 cup (150 ml).
• Make salad:
• 1. Have ready a large saucepan of boiling water (enough to cover the lobster) and a bowl of iced water. Add a pinch of sea salt to the boiling water and scald the lobster over high heat for 4 minutes. Plunge the lobster into the iced water, then remove the meat from the shell. Cut into bite-size pieces.
• 2. Bring about 1 inch (2.5 cm) of oil in a small saucepan to 320°F (160°C). Deep-fry the garlic slices until crisp.
• 3. Lightly grill the mushroom caps.
• 4. Arrange the salad greens, mushrooms, and lobster on a serving dish. Pour the Spicy Lemon Dressing over all and decorate with the garlic chips.

LEMON-MUSHROOM SALAD

Steps:

• Make the dressing: combine the dressing ingredients in a jar with a tight-fitting lid; shake well and refrigerate until well chilled; shake well before using.
• Make the salad: place mushrooms in a bowl; pour on dressing and toss gently; cover and refrigerate 4-5 hours.
• Arrange lettuce leaves on individual plates; using a slotted spoon, divide mushrooms among plates.
• Spoon some dressing over each salad; serve immediately.