½poundassorted mushroomsbutton, puffball, or boletus, rinsed and trimmed
½mediumred bell pepperthinly sliced
Freshly ground black pepperto taste
Dressing:
¼cupextra-virgin olive oil
2tablespoonsfresh lemon juice
1garlic clovemashed
1tablespoonfinely chopped fresh flat-leaf parsley
¼teaspoonground cumin
Saltto taste
Instructions
If the mushrooms are small, leave them whole; otherwise, cut into halves or quarters.
Combine the mushrooms and thinly sliced red bell pepper in a medium bowl.
In a small bowl, whisk together the dressing ingredients: olive oil, fresh lemon juice, mashed garlic, chopped parsley, ground cumin, salt, and freshly ground black pepper.
Pour the dressing over the salad and toss well to coat.
Allow the salad to marinate for at least 1 hour.
Notes / Tips / Wine Advice:
Serve at room temperature or refrigerate for at least 2 hours to chill before serving cold.