Salads & Soups

Ingredients:

¼ cup Barrie Olive Oil Extra Virgin Olive Oil (EVOO)

1 lb. Portobello mushrooms, quartered

½ lb. fresh asparagus, trimmed into 2 inch pieces

1 tsp. Flor de Sal (Saltwest Barrie Olive Oil)

¼ tsp. fresh ground black pepper

4 large eggs (omit for egg free)

Basil Chimichurri

½ cup fresh basil leaves, plus more for garnish (optional)

¼ cup Extra Virgin Olive Oil (or try our Basil Infused olive oil for a flavour kick!)

2 tbsp. chopped fresh chives

2 tbsp. Traditional Balsamic Vinegar

½ tsp. Flor de Sal (Saltwest found at Barrie Olive Oil)

¼ tsp. fresh ground black pepper

Directions:

Heat Olive Oil in large sauté pan. Add mushrooms and asparagus pieces and sauté for 10 min. Season with 1 tsp. of salt and ¼ tsp. of pepper.
Fill a medium saucepan halfway with water and bring to a simmer (not a boil). Gently place eggs in the water and cook for 6 minutes at a simmer. Remove eggs and run under cool water. Once cooled, peel the eggs and set aside.
Make the chimichurri by placing ingredients in food processor and puree until smooth.
Place the mushroom and asparagus mixture on a serving platter. Slice eggs in half and arrange them yolk side up on top of the mushroom mixture. Drizzle the chimichurri over the salad. Garnish with basil, if desired.
Salad is best served fresh, but will keep, undressed, in the fridge for a day. Drizzle leftover salad with chimichurri just before serving.

Products Used