Freshness is key to this easy salad, which is featured in the updated edition of Oswald Rivera’s “Puerto Rican Cuisine in America: Nuyorican and Bodega Recipes” (Running Press, $18.95).
It also has a festive look, thanks to the red and green of the pimento-stuffed olives.
Ensalada de Hongo y Aceitunas (Mushroom and Olive Salad)
1 pound fresh mushrooms, washed and thinly sliced
1/4 cup olive oil
2 tablespoons red wine vinegar
1/2 teaspoon lemon juice
2 cloves garlic, peeled and finely minced
4 fresh culantro leaves or cilantro or flat-leaf parsley
1/4 teaspoon dried thyme
1/4 teaspoon ground black pepper
1/2 cup pimento-stuffed Spanish olives
1 bay leaf
Lettuce leaves for salad plates
Place mushrooms in a bowl. Add olive oil, vinegar, lemon juice, garlic, culantro, thyme and pepper. Mix well.
Add olives and bay leaf. Toss to blend and refrigerate for at least 1 hour.
Discard bay leaf and make a bed of crisp lettuce leaves on 4 chilled salad plates. Spoon mushroom olive mix on top.
Makes 4 servings.
Adapted from “Puerto Rican Cuisine in America” by Oswald Rivera