| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables |
Italian |
Salad |
4 |
Servings |
INGREDIENTS
| 1/4 |
c |
Vegetable oil |
| 1 |
ts |
Lemon juice |
| 1/4 |
ts |
Salt |
|
|
Freshly ground black pepper |
| 1 |
pn |
Garlic powder (optional) |
| 1/4 |
c |
Diced sweet onion (optional) |
| 4 |
|
Whole Italian olives; optional |
| 1 |
lb |
Mushrooms; cleaned and chilled; sliced 1/8 in. |
INSTRUCTIONS
1. Blend the oil, lemon juice, salt, a pinch of black pepper, and, if
desired, garlic powder, diced onion and olives in a small bowl.
2. Place the mushroom slices in a serving bowl. Pour the dressing over
and mix gently.
3. Divide among 4 chilled salad plates and garnish each with a grinding of
fresh black pepper.
NOTE: The salad can be made 1 to 2 hours ahead. The secret to this recipe
is selecting good-quality, white, firm mushrooms. Also, be sure to let them
marinate in the dressing to pick up extra flavor.
DEL MONDO RISTORANTE
NORTH FARWELL AVENUE, MILWAUKEE
WINE: RUFFINO RISERVA DUCALE
From the <Micro Cookbook Collection of Italian Recipes>. Downloaded from
Glen's MM Recipe Archive, http://www.erols.com/hosey.
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