Ready in 45 minutes
This is a salad that plays with textures and flavours.
It has a lettuce and tomato base base with sauteed and warm green beans and king oyster mushrooms.
The dressing has red chillie, it's hot yet creates a great balance with the sweetness of the balsamic vinegar.
"By the way I forgot to mention...add a dash of salt and pepper to the saute! "- ydamani
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This is a very easy recipe, a great way to eat your greens and have some fun with flavour too!
In a large salad bowl place the chopped lettuce and tomato. Squeeze some fresh lemon, toss with your hand and set aside.
Heat a pan with a dash of oil ( I use peanut oil, it compliments the flavours of the salad).
Throw in the chopped garlic (1-2 cloves), after 30 seconds add the boiled (but not over-boiled) green beans.
You should make sure the green beans are still crunchy. You do not want to over-boil them as they will lose their nutrition.
Then add the king oyster mushrooms after about a minute.
Throw in the salt and pepper. Saute for about 5 minutes until the mushrooms are tender.
Turn the heat down or remove the pan from the heat.
The dressing is simple.
Combine the balsamic vinegar, olive oil, chopped red chillie and about half a clove of finely chopped/crushed garlic.
Note: The Thai red chillie is very spicy and so you can add how much ever you please depending on your taste!
Set out 4 medium sized bowls, put a handful of the lettuce and tomato mixture.
Arrange the warm beans and mushrooms over the cool salad and then add about 2-3 teaspoons of the dressing.
The salad is now ready to be served!
Tip: Try to maintain the temperature difference between the lettuce/tomato and the sauteed veggies.
This adds some more fun (apart from the dressing) to the salad.
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ydamani 2 years agoBy the way I forgot to mention...add a dash of salt and pepper to the saute!