Recipe of the Week
Sorrento Salad
Courtesy of
Larry Herman


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


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


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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