This is a beautiful, new salad with the perfect amount of umami and crunch.
When Renee Muller started writing a column for Ami Magazine she asked me for advice. I told her no one will invite you for meals anymore.
And so it came to be. (No worries, I invite her!) In my case, my sister-in-law does invite me every summer to come spend a Shabbos in the mountains and every summer we go and enjoy ourselves. Then, after Shabbos, I start asking, “Can you give me x recipes to share with our readers?” “Can you tell me how you made x?”
I’m starting to understand why people don’t like inviting recipe writers for meals. It’s not because they’re intimidated. It’s because if we like something, we ask for the recipe. And we know how to nudge really well until you finally do send us the recipe (even if it sometimes takes time).
Then we share it with the world. This salad was crunchy, savory, and polished off in seconds. Thanks Devoiry and Rivky for always feeding me and then graciously sharing the recipes with all BCP readers! (P.S. Please also send that amazing soup recipe. We’re all patiently waiting for it.)
Spiralized Mushroom Salad
Ingredients
- 2-3 portobello caps, thinly sliced
- 1 tbsp oil
- 3-4 tbsp teriyaki sauce
- 8 ounces Romaine lettuce
- ½ cup spiralized beets
- ½ cup spiralized carrots
Dressing:
- 4 tbsp oil
- 3 tbsp sugar or sweetener
- 1 tsp mustard
- 1 garlic clove, crushed
- 1 tsp salt
- pinch black pepper
Instructions
- If portobello mushrooms are already sliced, slice them thinner.
- Heat oil in a sauté pan. Add mushrooms. Sauté for 5 minutes. Add teriyaki sauce. Add more sauce if the mushrooms are not all coated; you want them to be generously covered in sauce. Cook, stirring occasionally, until mushrooms are cooked well. Set aside.
- Combine all dressing ingredients.
- Toss mushrooms with greens, spiralized vegetables and dressing.
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