Marinated Mushroom Salad with Roasted Cherry Tomatoes
Modified from
Emeril Lagasse,

1/4 cup fresh lemon juice, plus 1 tablespoon
2 teaspoons salt
2 teaspoons minced garlic
1 teaspoon freshly grated black pepper
1 teaspoon dried basil
1 teaspoon dried oregano
3/4 cup extra-virgin olive oil, plus 1 tablespoon
2 pounds white button mushrooms, wiped clean, stemmed and quartered
1 pint roasted cherry tomatoes, recipe below
1 head romaine lettuce, chiffonade
1 avocado cut into chunks
1/2 cup kalamata black olives, seeded and coarsely chopped.

1. In a small bowl, whisk together 1/4 cup of the lemon juice, salt, garlic, pepper, basil, and oregano.
2. Gradually add 3/4 cup of the olive oil, whisking constantly.
3. In a large bowl, combine the mushrooms and marinade and toss to coat evenly.
4. Cover and refrigerate for at least 24 hours.
5. Let come to room temperature before serving.
6. Compose salad of lettuce, mushrooms, roasted cherry tomatoes, avocado, and olives.
7. Dress with left over marinade, if desired.

[recipe|nid=100940]