MARINATED MUSHROOM ASPARAGUS SALAD
Mushrooms marinated in a fresh oregano, white wine and sesame oil vinaigrette with fresh steamed asparagus and red grape tomatoes!
Marinade makes 1-1/2 cups:
2 T. sesame oil (I used Roland brand with excellent results)
2 T. rice vinegar
1 T. Balsamic vinegar
1 T. Sherry vinegar
1/2 c. semi-sweet white wine (I used a Moscato)
1 lg. orange – cut orange in half; zest 1/2, then peel and cut the center into cubes; squeeze and strain the juice of the other half
4 peeled garlic cloves, finely chopped
1 sm. thumb-size piece fresh ginger, peeled and finely diced
1/3 c. loosely packed fresh oregano leaves
1 t. salt
sev. twists of black pepper mill
In large marinating bowl combine marinade ingredients. Stir well.
1 lb. white, button mushrooms, sliced (1/8 inch wide)
1 lb. fresh asparagus
2 c. red grape tomatoes cut in half from end to end
freshly ground black pepper
freshly ground sea salt
To the above marinade add the mushrooms. Toss to thoroughly coat. Marinate at room temperature at least 2 hours, stirring occasionally.
Remove lower 3rd of asparagus stalks (discard or reserve for soup stock). Steam till tender and still bright green. Remove from steamer, cut crosswise into halves or thirds, and set aside.
When getting ready to serve salad, add asparagus and tomato halves. Toss well and let set 15 – 30 minutes.
Lift onto individual serving plates, sprinkle with freshly ground black pepper and freshly ground sea salt, or serve family style.
Notes: This is a low-calorie, delicious marinated salad with robust flavors. Serve with any main dish, or by itself for a light, satisfying lunch or supper.
I use three vinegars in this marinade to achieve a more complex flavored vinegar arrangement.