Grating the feta cheese, makes it taste lighter and really converts non feta fans into feta fans. This recipe is courtesy of CoffeeIn - a cafe located in Petach Tikvah, Israel.
SERVING/YIELD
4-5 servings
PREP TIME
COOK TIME
LEVEL
Easy
BLESSING
Ha'adama
RECIPE
#6457
INGREDIENTS
3 cup freshly sliced mushrooms
2 Tbsp olive oil
2 Tbsp white wine
- salt and pepper
1 small sweet potato, scrubbed
¼-½ cup oil
4-5 cup romaine lettuce
6-8 cherry tomatoes, halved
2 scallions, white and light green parts, sliced
2-3 Tbsp roasted peanuts
3 oz feta cheese, grated
- Balsamic Vinaigrette:
2 tsp balsamic vinegar
2 Tbsp olive oil
1 squeeze dijon mustard
- salt and pepper, to taste.
Add the mushrooms with the olive oil to a sauté pan over low heat. Sauté 15
minutes, until completely cooked. Drizzle on the wine, and salt and pepper and set aside.
Cut the sweet potato into 1/2 inch cubes. Fry the sweet potato in the oil, over medium-high heat for 5 to 6 minutes or until browned. Flip and lower heat halfway through. Drain and set aside.
Combine the lettuce, tomatoes, and scallions. Toss with the sauteed mushrooms, sweet potato, and peanuts.
Combine the dressing ingredients. Toss dressing with the salad.
Grate the feta cheese over the salad.
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