Recipe by Lori Ross

This salad is great with grilled meats and very flexible.  If you can’t get fresh mushrooms, try this with canned button mushrooms (just drain and rinse).  I like adding sliced red peppers, black olives, hard boiled egg slices or a little Swiss cheese to this salad.

1 pound fresh mushrooms (any kind)

1/4 cup olive oil

3 Tablespoons white wine vinegar or other vinegar such as: sherry vinegar, raspberry vinegar, balsamic or Japanese rice wine vinegar

2 Tablespoons capers

Pinch of hot paprika, cayenne pepper or piment d'esplet (from Basque region)

Salt and pepper to taste

1 large head butter, Boston or romaine lettuce

1 Tablespoon fresh chives, thyme, rosemary, parsley or cilantro chopped (or use a teaspoon of dried Italian herbs or herbs de Provence)

Wash, slice and marinate mushrooms in oil, vinegar, capers and spices for one or two hours in refrigerator (or marinate 30 minutes at room temperature). Arrange cleaned lettuce on a plate and mound marinated mushrooms on top of lettuce. Garnish with fresh herbs