| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| French | Salads, Thnksgiving | 5 | Servings | |
INGREDIENTS
| 1 | Butter lettuce, large | |
| 3 | c | Spinach leaves |
| 4 1/2 | T | Oilve oil, extra-virgin |
| 1/2 | T | Lemon juice |
| 1 | Garlic clove, smallpressed | |
| 1/2 | t | Mustard, Dijon-style |
| Seasoned salt, opt | ||
| 2 | c | Shiitake mushrooms, sliced |
| 1/4 | c | Basil leaves, fresh |
| 1 | ds | Sea salt, opt |
INSTRUCTIONS
Wash and thoroughly dry the lettuch and spinach. In large salad bowl, use a wire whisk to whip 4 T. olive oil, lemon juice, garlic, mustard and seasoned salt to taste until thick and yellow. Set aside. 2. Place remaining 1/2 T. oil and shiitake in a skillet. Saute, stirring to prevent scorching, then add any reserved shiitake soaking water as 20 to 30 minutes. 3. Tear lettuce and spinach into bite-size pieces, into dressing salad bowl, removing heavy center stalks from lettuce. Toss well. Serve on individual plates with a large spoonful of basil shiitake as a topping. Miscellaneous recipes from the collection of Mike Orchekowski. File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mo-misc.zip
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