Marinated Mushroom Salad

Number of Servings: 4

Salad Ingredients:

2 cups (500 mL) thinly sliced mushrooms

½ cup (125 mL) peas, minimally cooked and cooled
½ cup (125 mL) corn, minimally cooked and cooled
½ cup (125 mL) snow peas, sliced diagonally
1 stalk of celery, thinly sliced
¼ cup (60 mL) thinly sliced red onion
1 cup (250 mL) chopped fresh tomatoes
2 tablespoons (30 mL) chopped fresh flat-leaf parsley

Vinaigrette:

2 tablespoons (30 mL) fresh lemon juice
1 teaspoon (5 m L) lemon zest
1 tablespoon (15 mL) chopped fresh thyme, or 1 teaspoon dried
1 teaspoon (5 mL) Worcestershire sauce
1 clove of garlic, minced
1 teaspoon (5 mL) honey
1 tablespoon (15 mL) white balsamic vinegar
3-4 tablespoon (45-60 mL) vegetable or grapeseed oil
Sea salt; freshly ground black pepper

Method:

1. Prepare vinaigrette: Mix lemon juice/zest, thyme, Worcestershire sauce, garlic, honey and vinegar in a large salad bowl. Whisk in oil; season to taste.
2. Place the sliced mushrooms into the vinaigrette and marinate for at least 1 hour …and up to 8 hours.  Stir up occasionally during marinating time.
3. Just before serving, add the remaining salad ingredients; gently stir to combine. Adjust seasonings to taste.
4. Serve as is; or place on a bed of leaf lettuce.

Questions and comments are always welcome     alex@chilipeppersandpears.com ^[1]