| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Mushrooms, Salads | 8 | Servings | ||
INGREDIENTS
| 3 | tb | Olive oil |
| 3 | tb | Red wine vinegar |
| 2 | tb | Chopped fresh parsley |
| 2 | ts | Dijon-style mustard |
| 1 | ts | Salt |
| 1/2 | ts | Granulated sugar |
| 1/4 | ts | Freshly ground black pepper |
| 1/2 | lb | Sliced lean bacon |
| 1 | Head frisée lettuce -or- | |
| 8 | c | Mixed baby salad greens |
| 4 | c | Fresh mushrooms; thinly sliced |
INSTRUCTIONS
1. In small bowl using wire whisk or fork, beat oil, red wine vinegar, chopped parsley, mustard, salt, sugar, and pepper until blended and creamy; set aside while preparing salad. 2. In 12-inch skillet over medium-high heat, cook bacon until crisp. Using slotted spoon, transfer bacon to paper towels to drain. 3. Crumble cooled bacon coarsely; combine with frisée or baby salad greens and mushrooms in large salad bowl, tossing gently to mix. 4. At serving time, add dressing to salad; toss gently but thoroughly to mix. Note: For a warm, wilted salad, heat dressing to simmering point in small saucepan before tossing with other ingredients. formatted and posted by RecipeLu <[email protected]> Posted to recipelu-digest Volume 01 Number 168 by RecipeLu <[email protected]> on Oct 26, 1997
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