Cumin-Kissed Mushroom Salad
Ensalada de Setas
Ingredients
- ½ pound assorted mushrooms button, puffball, or boletus, rinsed and trimmed
- ½ medium red bell pepper thinly sliced
- Freshly ground black pepper to taste
- Dressing:
- ¼ cup extra-virgin olive oil
- 2 tablespoons fresh lemon juice
- 1 garlic clove mashed
- 1 tablespoon finely chopped fresh flat-leaf parsley
- ¼ teaspoon ground cumin
- Salt to taste
Instructions
- If the mushrooms are small, leave them whole; otherwise, cut into halves or quarters.
- Combine the mushrooms and thinly sliced red bell pepper in a medium bowl.
- In a small bowl, whisk together the dressing ingredients: olive oil, fresh lemon juice, mashed garlic, chopped parsley, ground cumin, salt, and freshly ground black pepper.
- Pour the dressing over the salad and toss well to coat.
- Allow the salad to marinate for at least 1 hour.
Notes & Wine Advice
Serve at room temperature or refrigerate for at least 2 hours to chill before serving cold.