| 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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