Name: Moreish Mushroom Salad Cups
Cook time: P0Y0M0DT0H35M0.000S
Total time: P0Y0M0DT0H55M0.000S
Yield: 2 to 4 servings
Ingredients: One medium sweet potato (about 7 ounces); 1 tablespoon extra-virgin olive oil; Flaky sea salt and freshly ground black pepper; 1 tablespoon extra-virgin olive oil; 1 tablespoon tamari; 1 teaspoon balsamic vinegar; 1 teaspoon fresh thyme leaves; 12 ounces cremini mushrooms, brushed of any dirt and thinly sliced; 1 medium clove garlic, finely chopped; 1 small head cauliflower; 2 tablespoons finely chopped fresh parsley; Juice of 1/2 lemon; Flaky sea salt; 2 heads little gem lettuce, separated into individual leaves

Directions

For the croutons: Preheat the oven to 375 degrees F.
Peel the sweet potato and cut into small 1/2-inch cubes. Place on a baking sheet and toss with the oil and a sprinkle of salt and pepper. Bake until they are crisp on the outside, about 20 minutes.
For the mushrooms: In a large sauté pan, add the oil, then tip in the tamari, vinegar, thyme, mushrooms and garlic. Sauté until the juices just evaporate and the flavors infuse, 8 to 9 minutes.
For the tabouli: In the meantime, grate the cauliflower into a mixing bowl and add the parsley, lemon juice and a pinch of salt. Mix well and set aside until ready to assemble the cups.
To assemble the salad cups, take a lettuce leaf, fill with a spoonful of the cauliflower tabouli, then a spoonful of the warm mushrooms and top with a scattering of the sweet potato croutons. Repeat with the remaining lettuce, tabouli, mushrooms and croutons.

Moreish Mushroom Salad Cups

Ingredients

Croutons:

Mushrooms:

Tabouli:

Salad Cups:

Directions

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