BLACK THAI MUSHROOM SALAD WITH LIME-JALAPEÑO SALSA
INGREDIENTS
2.00 tablespoons peanut oil
1.50 tablespoons (about 3 cloves) minced garlic
2.00 teaspoons minced fresh ginger
1.50 pounds (about 7 cups) fresh white mushrooms, quartered
1.00 teaspoon salt
0.50 teaspoon ground black pepper
6.00 cups mixed salad greens
DIRECTIONS
In a large skillet heat oil until hot. Add garlic and ginger; cook and stir over medium heat until fragrant, about 1
minute. Add mushrooms; cook and stir until tender and pale gold, 3 to 5 minutes. Stir in salt and pepper; set aside.
Toss salad greens with Lime- Jalapeño Salsa. On 6 serving plates, place an equal amount of salad greens and top with
mushroom mixture. Sprinkle with toasted sesame seeds, if desired.
LIME JALEPENO SALSA:
3 tablespoons chopped fresh jalapeno peppers
2 tablespoons chopped fresh cilantro
1 tablespoon chopped fresh basil
1-1/2 teaspoons chopped fresh mint
1 teaspoon sugar
1 teaspoon soy sauce
1/2 teaspoon grated lime peel, grated
1-1/2 tablespoons fresh lime juice
1/4 cup olive oil
1-1/2 cups cucumber, peeled, seeded and diced
In a small bowl combine jalapeño peppers, cilantro, basil, mint, sugar, soy sauce, lime peel and juice. Whisk in olive oil
to combine. Stir in cucumber.
YIELD: 4 Portions