Sorrento Salad

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Raine

Executive Chef
Joined
Jun 3, 2004
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Location
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Sorrento Salad

Ingredients
1/2 pound mushrooms
3 to 4 stalks celery
1/2 cup pimento
1/2 cup black olives
1 small onion
lettuce

1/2 cup virgin olive oil
2 teaspoons Dijon mustard
1 clove garlic
1/2 teaspoon oregano
1/2 teaspoon basil
2 teaspoons fresh lemon juice


Method


Thinly slice the mushrooms, celery, and the onion (cut onion in half before slicing). Slice the olives into rounds and slice the pimento into thin strips. Place all into a bowl.

Finely dice the clove of garlic. In a bowl or jar, combine the oil, mustard, garlic, oregano, basil, and lemon juice. Shake or whisk thoroughly.

Add the dressing to the salad mixture. Mix carefully so as not to break the mushrooms. Refrigerate for 2 to 24 hours, mixing occasionally to distribute flavors.

Serve cold over a bed of your favorite lettuce.
 
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