Wild About You Salad: Wild Mushroom Salad with Thyme and Heart of Romaine
- 4 crimini mushroom caps, very thinly sliced
- 6 shiitake mushrooms, very thinly sliced
- 1/2 cup oyster mushrooms, very thinly sliced
- 1 shallot, very thinly sliced
- 2 to 3 tablespoons chopped flat-leaf parsley, chopped -- a handful
- 1/2 lemon, juiced
- 2 teaspoons red wine vinegar -- a sprinkle
- 2 tablespoons chopped fresh thyme leaves, 5 or 6 sprigs
- Salt and pepper
- 1/2 heart romaine lettuce, shredded
- 2 tablespoons extra-virgin olive oil, eyeball it
Combine mushrooms, shallots, parsley, lemon juice, vinegar and thyme leaves and season them with salt and pepper. Let stand 15 minutes. Combine with shredded romaine and dress with evoo. Adjust seasonings and divide among 2 plates.
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