Everything But The Kitchen Sink Pasta Salad Recipes

EVERYTHING BUT THE KITCHEN SINK SALAD

Everything But the Kitchen Sink Salad image

This salad is a permanent feature on our menu. It starts with simple greens, then is topped with a selection of market vegetables, three balls, and the sauce of your choice. When topped with veggie balls, it's a serious vegetarian meal, but you can also top it with any ball you'd like (heat up your balls in the microwave for a minute or two to take the chill off). Ladle on your favorite warm sauce in place of the expected dressing.

Yield Serves 4 to 6

Number Of Ingredients 8

Ingredients

1 tablespoon olive oil
1 large portabello mushroom, stem discarded, cap cut into 1-inch pieces
Pinch of salt
1/2 bunch asparagus, trimmed and cut into 2-inch pieces
1 head romaine lettuce, tough outer leaves discarded and the rest torn into bite-size pieces
1/2 fennel head, thinly sliced
1/4 cup sherry vinaigrette (page 121)
12 warm veggie balls (page 16) or meatballs of your choosing

Steps:

Heat the olive oil in a large saucepan over medium heat. Add the mushrooms and salt and sauté until they begin to brown and their liquid has evaporated, about 10 minutes. Transfer to a bowl and let cool in the refrigerator.
Bring a medium pot half full of generously salted water to a boil. Add the asparagus and cook for 2 1/2 minutes. Strain and cool the asparagus under cold running water.
Combine the mushrooms, asparagus, romaine, fennel, and vinaigrette in a large mixing bowl and toss to coat. Transfer to a serving platter and top with warm balls.

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