| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
March 1993 |
1 |
servings |
INGREDIENTS
| 1 |
|
Garlic clove |
| 1 |
ts |
Drained bottled capers |
| 1/4 |
ts |
Salt |
| 1 |
tb |
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
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