Everything But the Kitchen Sink Salad

1. 1

   Heat the olive oil in a large saucepan over medium heat.

2. 2

   Add the mushrooms and salt and saute until they begin to brown and their liquid has evaporated, about 10 minutes.

3. 3

   Transfer to a bowl and let cool in the refrigerator.

4. 4

   Bring a medium pot half full of generously salted water to a boil.

5. 5

   Add the asparagus and cook for 2 1/2 minutes.

6. 6

   Strain and cool the asparagus under cold running water.

7. 7

   Combine the mushrooms, asparagus, romaine, fennel, and vinaigrette in a large mixing bowl and toss to coat.

8. 8

   Transfer to a serving platter and top with warm balls.

* Per serving · 4 servings · Values may vary.

No additional tips available.