Worth a trip

Grilled Mushroom Antipasto Salad

Name: Grilled Mushroom Antipasto Salad
Cuisine: italian
Ingredients: 2 lb. assorted mushrooms (such as crimini, shiitake, and/or maitake), wiped clean, trimmed, torn into big pieces if large; 7 Tbsp. extra-virgin olive oil, divided; Kosher salt; 2 Tbsp. Champagne vinegar or white wine vinegar; 1 tsp. Aleppo-style pepper; 1 tsp. dried oregano; 1 garlic clove, finely grated; Freshly ground black pepper; 2 oz. Parmesan, shaved; ½ cup Castelvetrano olives, coarsely chopped; ¼ cup drained Peppadew peppers in brine, coarsely chopped

A small grocery run gets this on the table.

Ingredients

Steps

Match

directions

1.
Prepare a grill for high heat. Toss mushrooms and 3 Tbsp. oil in a large bowl to coat. Grill, turning occasionally with tongs, until lightly charred, 2–6 minutes (depending on size and type). Return to bowl; season with salt.
2.
Whisk vinegar, Aleppo-style pepper, oregano, garlic, and remaining 4 Tbsp. oil in a small bowl to combine; season vinaigrette with salt and black pepper. Pour over mushrooms and toss to coat. Add Parmesan, olives, and Peppadew peppers; gently toss to combine.

Recipes sourced from Epicurious.com.

↑ Back to top

Directions