Sorrento Salad

Recipe of the Week
 
Sorrento Salad
 
Courtesy of
Larry Herman
 

Ingredients


1/2 pound mushrooms
3 to 4 stalks celery
1/2 cup pimento
1/2 cup black olives
1 small onion

lettuce


1/2 cup virgin olive oil
2 teaspoons Dijon mustard
1 clove garlic
1/2 teaspoon oregano
1/2 teaspoon basil
2 teaspoons fresh lemon juice

Method

Thinly slice the mushrooms, celery, and the onion (cut onion in half before slicing). Slice the olives into rounds and slice the pimento into thin strips. Place all into a bowl.

Finely dice the clove of garlic. In a bowl or jar, combine the oil, mustard, garlic, oregano, basil, and lemon juice. Shake or whisk thoroughly.

Add the dressing to the salad mixture. Mix carefully so as not to break the mushrooms. Refrigerate for 2 to 24 hours, mixing occasionally to distribute flavors.

Serve cold over a bed of your favorite lettuce.








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