| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| March 1993 | 1 | Servings | ||
INGREDIENTS
| 1 | Garlic clove | |
| 1 | t | Drained bottled capers |
| 1/4 | t | Salt |
| 1 | T | Red-wine vinegar |
| 1/4 | c | Olive oil |
| 14 | Romaine leaves, washed well | |
| spun | ||
| dry the ribs | ||
| discarded and the | ||
| leaves sliced thin | ||
| about 3 cups | ||
| 4 | Mushrooms, sliced thin |
INSTRUCTIONS
Mince the garlic and the capers and with the flat side of a knife mash the mixture with the salt to form a paste. In a bowl whisk together the garlic paste, the vinegar, and salt and pepper to taste, add the oil in a stream, whisking, and whisk the dressing until it is emulsified. Add the romaine and the mushrooms and toss the salad well. Serves 2. Gourmet March 1993 Converted by MC_Buster. Converted by MM_Buster v2.0l.
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Nutrition (calculated from recipe ingredients)
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Calories: 2000
Calories From Fat: 698
Total Fat: 80.7g
Cholesterol: 0mg
Sodium: 1375.8mg
Potassium: 22019.7mg
Carbohydrates: 293.1g
Fiber: 185.3g
Sugar: 106.5g
Protein: 111.5g