Food Network: Marinated Mushroom Salad

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Marinated Mushroom Salad
Recipe courtesy Emeril Lagasse, 2004

Ingredients
1/4 cup fresh lemon juice, plus 1 tablespoon
2 teaspoons salt
2 teaspoons minced garlic
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

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.