Simmer time is salad time, especially when the thermometer rises and the thought of turning on the stove is anathema to most mortals (even with air conditioning). Following that vein, here is a quick Nuyorican salad that was popular back on the block. If you like mushrooms, this salad is it. Simply, it’s mushrooms mixed with pimento stuffed Spanish olives and herbs. With a crusty loaf of bread and a light wine (or light red, if that’s you preference) it’s a luscious summertime lunch or dinner.
ENSALADA DE HONGO Y ACEITUNAS
(Mushroom and Olives Salad)
1 pound mushrooms of your choice, washed and thinly sliced
¼ cup olive oil
2 tablespoons red wine vinegar
½ teaspoon lemon juice
2 cloves garlic, peeled and finely sliced
1 teaspoon fresh chopped cilantro leaves
1 teaspoon fresh chopped thyme or ¼ teaspoon dried
Black ground pepper to taste
½ cup pimento stuffed Spanish olives
1 bay leaf
Lettuce or spinach leaves for salad plate
- Place mushrooms in a bowl. Add olive oil, vinegar, lemon juice, garlic, cilantro, thyme and pepper. Mix well.
- Add olives and bay leaf. Toss to blend and refrigerate for ½ hour.
- Discard bay leaf and make a bed of crisp lettuce or spinach on a serving platter. Spoon mushroom olive mix on top.
Yield: 4 servings.