Everything But the Kitchen Sink Salad

• 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

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

olive oil, portabello mushroom, salt, romaine lettuce, fennel head, sherry vinaigrette, veggie

Taken from www.epicurious.com/recipes/food/views/everything-but-the-kitchen-sink-salad-389653 (may not work)