Mushroom Salad


On her way back from work and with an appetite for salad, inspired by a recent meal we had at an Italian restaurant, my wife picked up some greens from our regular supermarket. The difference this time we added fragrant basil in the mix along with slightly baked fresh mushroom and alfalfa sprouts.


The secret in making a great tasting vegetable salad, as I recently discovered, lies in its simplicity. Instead of sprinkling salt, I used a generous helping of anchovy fillets and mixing extra virgin olive oil and Balsamic Vinegar in moderate proportions.

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2 thoughts on “Mushroom Salad

  1. Greg,

    Brunei is just 5 hours away from Australia by air. (and another 2 hours by car from the airport). Catch a plane in the morning and you’ll be just in time for dinner (or supper, depending on your time zone) :-)


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