0.0 – 0 reviews • Lettuce Recipes
| Level: |
Easy |
| Total: |
23 min |
| Prep: |
20 min |
| Cook: |
3 min |
| Yield: |
6 to 8 servings, 1 quart |
| Level: |
Easy |
| Total: |
23 min |
| Prep: |
20 min |
| Cook: |
3 min |
| Yield: |
6 to 8 servings, 1 quart |
Ingredients
- 1/4 cup fresh lemon juice, plus 1 tablespoon
- 1 teaspoon freshly grated black pepper
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- 3/4 cup extra-virgin olive oil, plus 1 tablespoon
- 2 pounds white button mushrooms, wiped clean, stemmed and quartered
- 1 pint cherry tomatoes
- 1 head romaine lettuce, chiffonade
- 1 pint bocconcini
- 1/2 pound hard salami, cut into 1/2 inch cubes
- 2 teaspoons salt
- 2 teaspoons minced garlic
Instructions
- In a small bowl, whisk together 1/4 cup of the lemon juice, salt, garlic, pepper, basil, and oregano. Gradually add 3/4 cup of the olive oil, whisking constantly.
- In a large bowl, combine the mushrooms and marinade and toss to coat evenly. Cover and refrigerate for at least 24 hours. Let come to room temperature before serving.
- Preheat a grill to medium-high.
- Skewer the cherry tomatoes. Drizzle the skewers with the remaining 1 tablespoon of lemon juice and olive oil. Place on the grill and grill just until the skins begin to char, about 3 minutes. Remove from the skewers.
- Compose salad of lettuce, mushrooms, Bocconcini, salami, and grilled cherry tomatoes.
Nutrition Facts
| Serving Size |
1 of 8 servings |
| Calories |
436 |
| Total Fat |
38 g |
| Saturated Fat |
10 g |
| Carbohydrates |
10 g |
| Dietary Fiber |
4 g |
| Sugar |
5 g |
| Protein |
17 g |
| Cholesterol |
53 mg |
| Sodium |
755 mg |
| Serving Size |
1 of 8 servings |
| Calories |
436 |
| Total Fat |
38 g |
| Saturated Fat |
10 g |
| Carbohydrates |
10 g |
| Dietary Fiber |
4 g |
| Sugar |
5 g |
| Protein |
17 g |
| Cholesterol |
53 mg |
| Sodium |
755 mg |
