Source:

Le Chardonnay, Los Angeles, California

Serves/Makes:4

Ingredients

• Salad:
• 2 lbs (.9 kg) white mushrooms
• 1 tbsp (15 ml) chopped parsley
• 1 tbsp (15 ml) chopped chives
• Vinaigrette:
• 2 medium shallots, finely chopped
• 6 oz (168 grm) red wine vinegar
• 25 oz (700 grm) peanut oil
• 2 tbsp (30 ml) hot dijon mustard
• 1 tsp (5 ml) salt
• 3/4 tsp (4 ml) ground white pepper

Preparation

• Salad:
• Cut stem off each mushroom.
• Wash very quickly in cold water and dry.
• Cut into 1/4 inch slices.
• Add some vinaigrette and herbs and serve immediately.
• Vinaigrette:
• Combine vinegar, salt, shallots, and mustard.
• Add oil, little by little, then add pepper until well mixed.
• Keep vinaigrette in bottle, shake before using.

Comments

mushroom;salad;vinaigrette