Sauteed Mushroom Salad with Marinated 'Zeitoun'

Greetings folks!

So this weekend was super hectic... 

With a dash of terrifying.

And a big pinch of inspiring.

Even though I've done triathlons before and am no stranger to road cycling, I completed my first time trial yesterday. Even though it was just a 2.35 mile sprint which would be over in a matter of minutes, I drove myself to the point to panic the night before. Mostly because of a hill at the beginning of the race track. And the huge amount of pressure I put on myself before any big event.

Cue mom to the rescue!!

She always seems to know how to cheer me up.

It's always with a giant salad.

So here we have the mom-inspired Mushroom Salad. Isn't it pretty? The recipe is down below.

That was just what I needed to get myself sorted out for the race. Like most races, I hardly slept the night before. This was a record 3 hours sleep.

I got to the event site early to get a proper warmup in on the trainer. I was then told that I had a little bit of a wait before the Women's Open category. Next thing I know, I heard my name being called to the start line. So hurriedly I tried to get my bike out of the trainer.

My bike was STUCK on the trainer.

It took 3 people to get it unhooked and I just barelyyyy made it to the ramp in time. They were about to send off the woman next in line when I SPRINTED up the ramp and announced my arrival.

I was in a state of panic at this point. You can even see the world of worry on my face and in how tense my positioning is. I can't remember the last time my heart has beaten so fast.

To top it off, I didn't even have a chance to get into a better gearing for the start. The gear I was in was sooo heavy, I almost fell off the ramp. From what I was told, the ramp was even too short and steep for a time trial. Oh well.

I made it through the race without any further problems. My final time was a few seconds slower than my goal and I blamed my already elevated heart rate and ridiculous gearing. I placed sixth overall. The disappointment was REAL. But looking back on it, this was just the motivation I needed to really put 110% of effort into the next three weeks in time for Nationals. I'm incredibly grateful for that race experience and to my coach Derrick, for his enthusiasm and unwavering faith in his girls. 

Derrick's Angels

So here we have that recipe as promised. The warm mushrooms are perfect for nerve-wracking moments!! Zeitoun Aswad are Lebanese black olives that are available pickled in brine. I like to soak them in water to get out most of the salt and leave them in a lemony herby marinade in the fridge as a last minute salad topping. It's a staple in meze spreads and is also pretty handy as an emergency snack for when guests spontaneously drop in for a visit!!


SAUTEED MUSHROOM SALAD WITH MARINATED 'ZEITOUN'


Sauteed Mushrooms

makes 2 servings 

Ingredients
a pint of button mushrooms, quartered
1 tbsp minced garlic
1 small red onion, sliced
splash of virgin coconut oil just to coat the pan
salt and crushed black peppercorns to taste

Preparation
Add the coconut oil to a heated pan.
Throw in the onions when you're able to smell the coconutty aroma. Cook until slightly translucent and fragrant.
Add the mushrooms and garlic and cook for 2 minutes max on medium heat. You do not want the mushrooms to spring water!! Remember the mushrooms will continue cooking with residual heat.
Turn off the heat and season with salt and black peppercorns.

Salad Base

for 1 giant serving

Ingredients
1/2 head of romaine lettuce, roughly chopped
1 cucumber, sliced
1/2 green bell pepper, in rings
1/4 red bell pepper, cubed
small wedge of avocado, sliced (we call it 'zaboca' here)

Preparation
Using a giant plate, build the salad starting with the romaine and layering on the cucumber and bell pepper. Surround the lettuce with the sliced avocado.
Add half of the sauteed mushrooms and garnish with the marinated zeitoun (see below).
Go to town on this monster salad.

Notes
No salad dressing required. The mushrooms and zeitoun are saucy enough to not warrant a need for additional dressing.
This recipe is most effective when someone else makes it for you.


Marinated 'Zeitoun'

yields... a lot

Ingredients
2 lb of zeitoun aswad (black olives in brine)
the juice of 2 large limes
1 tbsp minced garlic
1/2 cup za'atar (a Middle Eastern herby blend. For a homemade option see below)
1/4 cup extra virgin olive oil

Preparation
Drain the olives from the brine and soak in clean water for about 30 minutes.
Drain again and add the rest of the ingredients. Mix well.
Store in an airtight container in the fridge. 

Notes
This makes a good bit of olives but I like to make it in bulk and keep it in the fridge for snacking.
You will most likely find this type of olive and za'atar in Mediterranean groceries.
I might even add more lime and za'atar to this. But I tried to contain myself!!


Za'atar

yields about 1/2 cup

Ingredients
3 tbsp dried thyme
1 tbsp marjoram
2 tbsp sesame seeds
2 tbsp sumac
1 tbsp + 1 tsp ground cumin
2 tsp salt
1/2 tbsp crushed black peppercorns

Preparation
Mix together.
Store in an airtight container.

Notes
Keeps really well in the freezer.
This is super awesome with labne, olive oil and pita.


Sa7ten!