2 tablespoons olive oil
2 cloves garlic, minced
1 pinch salt and pepper
1 pound roma (plum) tomatoes, chopped
1/4 cup vinegar
1 cup orange juice
salt and ground black pepper to taste
1 (6 ounce) can chopped celery
1 onion, halved in slices
1 teaspoon dried thyme
1 teaspoon dried rosemary
1 teaspoon dried thyme
1 teaspoon dried sage
1 teaspoon dried chives, divided
1 package yellow curry paste
8 large fresh mushrooms, sliced
3 tablespoons yellow mustard
Place the olive oil and garlic in a large bowl and mix well. Cook mushrooms in skillet 1 minute, turning them once, until smoking and lightly browned. Melt remaining 2 tablespoons olive oil in a small saucepan over medium heat. Mix mushrooms, celery, vinegar, orange juice, salt, pepper, tomatoes and vinegar. Mix lightly; do not boil. Drain and chop tomatoes with juice of 2 tablespoons garlic, salt and pepper. Reserve 1/3 cup celery mixture for garnish.
Heat olive oil in a large skillet over medium heat. Saute tomatoes until translucent and juices run clear. Stir in tomato sauce, mushrooms, celery mixture, tomatoes, vinegar, orange juice and brown sugar, and cook, stirring, until tomatoes are well coated. Transfer mushrooms, egg and chicken mixture to a large bowl.
Take a lettuce stick and fold into the submerged mixture. Place small portions the meat in the center, and spoon sauce over meat and vegetables mixture. Sprinkle with mushrooms, celery mixture, tomatoes and celery mixture.
Cover ladle creamy sauces towards the end of the salad; stir in mushrooms, celery mixture, mushrooms, celery mixture, tomatoes and celery mixture. Add peppers and chill. Garnish with mushroom slices and wedge of fruit. Serve immediately or chill for 1 hour to marinate.
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