Fresh mushroom and vegetable salad with lemon butter dressing
Put away that bottle of salad dressing from the grocery and make your own with basic pantry ingredients. The difference will amaze you!
Servings 4 people
Ingredients
- 200 grams fresh button mushrooms (7 oz)
- 1 white or yellow onion
- 1 large head Romaine lettuce
To cook the mushrooms
- 2 tablespoons butter
- salt
- pepper
For the dressing
- 2 cloves garlic
- ΒΌ cup salted butter cold and cut into small cubes
- 2 tablespoons lemon juice
Instructions
Prep the salad components
- Thinly slice the mushrooms.
- Peel, halve and thinly slice the onion.
- Tear the lettuce into bite-size pieces, rinse thoroughly and dry in a salad spinner.
Saute the mushrooms
- Over medium heat, melt the two tablespoons butter in a large frying pan. Tilt the pan around to cover the entire bottom.
- Spread the mushrooms slices evenly in the pan. Sprinkle with salt and pepper. Leave for about two minutes to allow the undersides to brown a little then cook, stirring often, for another two to three minutes until lightly browned.
- Scoop out the mushrooms and transfer to a bowl.
Make the dressing
- Peel and grate the garlic.
- Add the garlic to the pan drippings and cook over medium-low heat for about 10 seconds.
- Off the heat, add the rest of the butter. Swirl the pan until the butter is just melted.
- Stir in the lemon juice.
- Taste. Add more salt, pepper or lemon juice, or all of them.
Assemble the salad
- Pour two tablespoons of dressing into a mixing bowl. Tilt the bowl to allow the dressing to spread to the sides.
- Dump in the lettuce. Toss well.
- Divide the lettuce among four salad bowls. Top with onion slices and the sauteed mushrooms. Drizzle in the remaining dressing. Serve at once.
