Main course salads can be very satisfying with a variety of bright and ‘sassy’ flavors. Even salads that seem elaborate are usually just imaginative combinations of simple ingredients.
Summer is salad time! Gardens, farmers markets and supermarkets are bursting with fruits and veggies. Easy to make, salads are perfect for those days we want something that doesn’t require turning on the oven.
This salad uses that interesting little ‘Enoki’ mushroom. The white, long and slender mushroom has an unusual delicate, fruity flavor with a crunchy texture. Most often they are eaten in salads and sandwiches or quick cooked in stir-fries. The Enoki mushroom is native to both North America and Eastern Asia.
This is a very simple pairing of lettuce, smoked turkey, fruit and Enoki mushrooms with either a raspberry or strawberry vinaigrette. No big list of groceries required!
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- 1 large head bibb or Boston lettuce
- 240 grams smoked turkey, thinly sliced
- 480 ml ( 2 cups) fresh strawberries, stemmed & halved (or raspberries)
- 105 grams Enoki mushrooms, trimmed
- 8 whole strawberries
- 4 sprigs watercress for garnish (optional)
- 1/2 cup strawberry, raspberry or balsamic vinegar
- 2 Tbsp honey
- 1 tsp chives, minced
- 1/2 tsp salt
- 1/8 tsp coarsly ground pepper
- 3 Tbsp olive oil
Ingredients
Salad
Vinaigrette
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- Arrange turkey, halved strawberries & mushrooms on lettuce on four serving plates. Garnish with whole strawberries & watercress. Serve or drizzle with vinaigrette.
- Combine vinegar of choice, honey, chives, salt & pepper; mix well. Slowly whisk in olive oil. Yields 3/4 cup.
- If you prefer, make it even easier and just purchase the vinaigrette. Myself, I just love a raspberry vinaigrette.
- Compliment this meal with some bread sticks or scones of choice.