Aurora Catering's

30 Minute Marinade Salad
Yield - about 1 Quart

Ingredients

1 CUP  RED ONIONS (sliced thin into rings)
1 LB FRESH MUSHROOMS (Sliced)
1 CUP RICE WINE VINEGAR (Sushi Grade)
1/4 CUP SPANISH CAPERS (Minced)
1 TSP WHITE PEPPER
1 TSP BLACK PEPPER
2 TSP WHOLE THYME LEAVES
1/2 TSP SWEET BASIL
1/4 CUP EXTRA VIRGIN OLIVE OIL

Method
In a large bowl add ingredients, refrigerate for 30 minutes.  The mushrooms will absorb the vinegar and the red onions will become very limp and tasty.

Alternate Method
1/2 CUP  CARROTS (slivered)
1/2 CUP  CELERY (finely chopped)
1/2 CUP RED CABBAGE
1 AVOCADO (Spooned out from peel)

Other ingredients may be added or substituted. The acid will keep the avocado from turning brown.

Plate Presentation
Use this salad mix as a base for other salads or just eat as it is.

Chef's Notes:
The KEY ingredient to this salad is the RICE WINE VINEGAR, you have to use the sushi grade, or it just doesn't taste GREAT!

I used this as one of my ingredients for my BBQ Chicken Salad.

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Chef Emile L. Stieffel, Aurora Catering, Inc. email address: ChefEmile@CustomCatering.net
Copyright © 1995 2012 Aurora Catering, Inc. All rights reserved.
 

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