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Mushroom Salad with Parsley and Chives
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Le Chardonnay, Los Angeles, California


  • 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
  • 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.

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