Who says that salads have to be cold?  This one is delicious and warm.  The interplay between the fresh greens, warm mushrooms and nutty topping is heavenly.  To add a bit more pizzazz, the warm mushrooms are combined with lightly marinated red onions.

In our family, we have plenty of carnivores and some herbivores.   Although our resident vegetarians are content to eat cold salads, warm salads really hit the spot.  This warm and nutty mushroom salad has an earthy and meaty flavor, despite its vegetarian status.

It is easy to prepare the parts of this warm salad in advance.  Just make sure to assemble right before serving to keep the salad greens crisp and fresh.

 

 

INGREDIENTS

Thinly sliced red onion  (about 1/2 cup in total)

Assorted mushrooms, cleaned, trimmed and sliced (about 2-3 cups in total)

1/2 cup coarsely chopped almonds or filberts, roasted or optionally toasted in oven

1 teaspoon salt
dash pepper
3-4 tablespoons of balsamic or wine vinegar
Extra-virgin olive oil

1 cup arugula or torn romaine lettuce, soaked and rinsed
a handful of fresh chive or parsley, soaked rinsed and torn

 

DIRECTIONS

Mix vinegar, salt and pepper together in a small container and toss sliced onion in the vinegar mixture to marinate.

Heat 2 tablespoons olive oil in a large saute pan and then add the mushrooms. Saute mushrooms for a few minutes, just until soft and fragrant.

Remove the sliced onions from the vinegar mixture and add to the saute pan with the mushrooms.  Cook mushroom mixture for a few more minutes.  Add any remaining vinegar from onion marinade and saute for one minute more.

Place cleaned leafy greens on a plate with fresh chives and/or parsley sprinkled on top.  . Spoon hot mushrooms over the salad greens. Drizzle hot vinaigrette from pan over the salad and toss carefully. Sprinkle nuts on top and serve.  Voila!

PASSOVER SERVING SUGGESTIONS

To serve this on Yom Tov (holiday) or Shabbos, prepare warm mushrooms with shallots/garlic/onions in advance, using only half of the allocated vinegar.   Store in a glass dish or pan.  Keep the vinaigrette, nuts and the greens in separate containers until right before serving.  Warm up the mushroom and onion mixture.  Right before serving, layer greens and then the warmed-up mushrooms. Top with the chopped nuts.

This salad can be served as a dairy dish with shaved, shredded or crumbled cheese served right on top of the hot mushrooms.  You can add the nuts after the cheese or omit the nuts altogether.