Experimentation: Crimini Salad

We were invited over to visit friends last night, with the instructions to bring both our copy of Settlers of Cataan (always a favourite) and a salad. I wasn't sure what I was going to concoct for the salad - was thinking of anything from edamame, rice, and mustard greens out of the garden to a simple chef salad with homemade dressing - until my wife came home from the library with new cookbooks this week. On the top of the pile was Mireille Guiliano's French Women Don't Get Fat Cookbook, which easily dovetails with the cooking philosophy of this chef. In browsing through it, she found a Crimini Salad recipe that I decided to try. While I did have to make a few changes based on allergies (I'll put the original components in parentheses) the final product was definitely well received and certainly shall be made again!

1 lb crimini mushrooms, wiped clean and sliced a.k.a baby bella mushrooms

2 tbs sherry vinegar

1 tbs lemon juice

4 tbs avocado oil (originally walnut oil - just about any oil should work other than olive)

Sea Salt

Fresh Ground Pepper

2 tbs chopped pecans (originally walnuts)

2 tbs finely chopped parsley

2 tbs chives (yay for herb scissors!)

1/4 cup Parmesan

1. Place the sliced mushrooms in a large bowl.

2. In a small bowl, combine the sherry vinegar, lemon juice and oil, using a whisk to emulsify. An idea would be to add lemon zest here as well. Season to taste with the salt and pepper and then add to the mushrooms, tossing to fully coat everything.

3. Add in the nuts, parsley, chives, and Parmesan and mix or toss to combine.