Salad made with crisp greens and mushrooms takes on a different character when served warm. A flavorful, hot dressing will slightly wilt the lettuce and mushrooms, and produce a magnificent dish to serve in cool weather.
While this makes an ideal, easy and delicious meal when served with a simple roast and the Baked Creole Tomato Casserole, the salad can be a complete light meal in itself by adding some leftover chicken, shellfish, or meat.
Yield: Serves 8
Ingredients:
- 8 cups loosely packed torn romaine lettuce
- 1 cup sliced fresh mushrooms
- 1/4 cup olive oil
- 2 tablespoons grated Parmesan or Romano cheese
- 2 tablespoons red wine vinegar
- 1 1/2 teaspoons sugar
- 1 1/2 teaspoons anchovy paste
- 1/2 teaspoon olive oil
- 1/2 teaspoon Tabasco Chipotle Pepper Sauce®
- 1/4 teaspoon pepper
- 2 cloves garlic, minced
Preparation:
Place lettuce and mushroooms in a large bowl; cover and refrigerate if you choose to prepare this ahead of time.
Combine olive oil and remaining ingredients in a blender or food processor. Cover and process until smooth, and transfer to a small saucepan. Bring to a gentle boil and immediately pour over lettuce mixture just before serving, tossing gently until lettuce wilts a bit.
To make ahead, prepare and process dressing, then cover, refrigerate, and heat just before serving.
Bonus: this takes only about 20 minutes to prepare. The lettuce and mushrooms can be assembled ahead, and the dressing can be made ahead and heated last minute.