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This salad has a few steps but it’s all done in the same pan, and is really simple to make! It’s best served at room temperature and is beautiful as an appetizer but can obviously be served as a salad for any meat meal as well.
1/4 cup Gefen Extra Virgin Olive Oil
3 large portobello mushrooms, stemmed and sliced
6 shiitake mushrooms, stemmed and sliced
6 cremini mushrooms, stemmed and sliced
1/2 cup button mushrooms, stemmed
3 tablespoons red wine, such as Alfasi Cabernet Sauvignon
Kosher salt
freshly ground black pepper
2 heads baby bok choy, stem removed and checked
8 slices pastrami
6 leaves romaine lettuce, checked and cut up
sprigs of fresh flat-leaf parsley, checked
1/3 cup Tuscanini Balsamic Vinegar
1/3 cup Gefen Olive Oil
3 tablespoons granulated sugar
1 teaspoon Gefen Garlic Powder
1/4 teaspoon Kosher salt
1/4 teaspoon freshly ground black pepper
Heat half of the olive oil in a large saucepan set over medium-high heat. Add all of the mushrooms and sauté for about two minutes or until the mushrooms have softened. Add the wine, sprinkle with salt and pepper and sauté for three minutes. Remove the mushrooms to a bowl and set aside.
Add the bok choy to the pan and sauté for under a minute, just until the bok choy turns a bright green. Remove and set aside. Add the remaining oil to the pan. Add the pastrami; cook for about 20 seconds, just until the edges begin to curl.
Combine all of the ingredients for the dressing in a bowl, mixing well until combined.
Assemble by creating a small pile of the romaine lettuce on a plate.
Layer with the bok choy, cover with an assortment of mushrooms and top with the pastrami.
Drizzle the salad with the dressing and garnish with parsley sprigs.
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