This post written by the original Ebby.
This is Week #24 of Pip's 2011 cooking challenge! Click on the above graphic to view all P&TC recipes. All recipes created for this challenge come from the Food and Wine Annual Cookbook 2010: An Entire Year of Recipes.
Where have the past few days gone? Seriously, it cannot be Wednesday already! After a weekend filled with work, an out-of-state wedding, getting ready for a trip and battling my weedy garden, it was Monday before I knew it. I still haven't recuperated.
Speaking of recuperating, I'm so happy that Pip's little boy is doing great after surgery! While she spends time with him in the hospital, I get to make a Pip & The Cookbook post.
This salad was the perfect anecdote to my harried weekend. I'm not kidding when I say it took about five minutes to put together. And less time than that to gobble up!
Those with an eye for detail will notice that the herb in these photos looks suspiciously unlike mint. There is a very good reason for this. We have three grocery stores in my town, and I was sure that at least one of them would have fresh mint. I was wrong! Hence, the parsley substitution. It worked fine, though the next time I see mint I am snatching it up and making this again.
Start with 16 medium white or cremini mushrooms, trimmed and very thinly sliced. Arrange them on a platter and drizzle with 1/4 cup extra-virgin olive oil and 1 tablespoon plus 1 teaspoon fresh lemon juice. Season with salt and freshly ground pepper.
Finely grated the zest of 1 small lemon and slice 1/4 cup of mint leaves. Scatter the zest and mint over the mushrooms. Serve immediately.
Does anyone have a great go-to summer salad that comes together in 15 minutes or less? If so, I'd love to hear about it!