Nutritional Info

Nutrition Facts

Serving Size 1 (251g)

Calories 371
Calories from Fat 113 (31%)
Amount Per Serving %DIV
Total Fat 12.6g 19%
Saturated Fat 2g 10%
Monounsaturated Fat 7.2g
Polyunsaturated Fat 3.4g
Trans Fat 0.0g
Cholesterol 3.3mg 1%
Sodium 186.8mg 8%
Potassium 732.3mg 16%
Total Carbohydrate 52.5g 18%
Dietary Fiber 0.6g 2%
Sugars 0.2g
Protein 24.1g 48%

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Recipe Description
Our favorite restaurant in Tel Aviv was Picasso, where they served this wonderful salad. We liked it so much, we went back there every night.
Prep time
15 min
Cook time
7 min
Ready In
22 min


Serves Tool

Serves To:USMetric
1   fronds from fennel bulb, chopped
1   bunch fresh basil, leaves cut into thin slivers (about 1/2 cup packed)
2 Tablespoon(T)  sesame seeds, toasted
2 Tablespoon(T)  sunflower seeds, toasted
1/2 Cup(c)  walnut pieces, toasted
6 Cup(c)  torn butter lettuce
1 Dash(ds)  kosher (coarse) salt and freshly ground black pepper to taste
1 Tablespoon(T)  rice vinegar
3 Tablespoon(T)  dry red wine
1 Pound(lb)  mixed mushrooms (see note), sliced
1 Tablespoon(T)  dark sesame oil
3 Tablespoon(T)  olive oil


Combine 11/2 tablespoons of the olive oil and 11/2 teaspoons of the sesame oil in a wok or a large skillet over medium-high heat. Add half of the mushrooms and cook until they are tender and have released their juices, about 5 minutes. Do not crowd the skillet, or the mushrooms will steam and not brown. (For portobellos cook 2 minutes more. For oyster mushrooms cook 2 minutes less.) Transfer the mushrooms to a baking pan and spread them out in a single layer so they don't steam.

Repeat with the remaining 1 1/2 tablespoons olive oil, 1 1/2 teaspoons sesame oil, and mushrooms. Transfer them to the baking pan.

Remove the skillet from the heat (for safety's sake), and stir in the wine, vinegar, and soy sauce. Deglaie the skillet, scraping up all the crusty brown bits. Add salt and pepper to taste.

Immediately before serving, pour the warm wine mixture over the lettuce in a salad bowl. Add the sauteed mushrooms, walnuts, sunflower seeds, sesame seeds, basil, and fermel fronds.

Toss, and serve.

Additional notes


Choose three or more varieties, such as shiitake, portobello, cremini, oyster, chanterelle, and porCini. If using shiitake and/or oyster mushrooms, remove the stems and save them for stock.

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