| 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 <recipelu@recipelu.com>
Posted to recipelu-digest Volume 01 Number 168 by RecipeLu
<recipelu@geocities.com> on Oct 26, 1997
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