| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains | Wisconsin | Salad | 6 | Servings |
INGREDIENTS
| 2 | sm | Heads Boston lettuce |
| 3 | tb | Walnut oil |
| 1 | tb | Raspberry vinegar |
| Salt and freshly ground black pepper to taste | ||
| 1 | tb | Finely chopped shallots |
| 8 | Radishes; thinly sliced | |
| 1/2 | c | Thinly sliced mushrooms |
| 1/2 | c | Finely shredded carrot |
INSTRUCTIONS
Discard the tough outer leaves of the lettuce. Cut large leaves in half lengthwise through the ribs, leaving small leaves whole. Wash several times in cold water, drain thoroughly and dry completely. Put in a plastic bag and chill in refrigerator. Combine the oil, vinegar, salt and pepper in a salad bowl. Add the shallots. Mix well. Taste the dressing and add more salt and pepper if necessary. Add the radishes, mushrooms and carrot. Mix. Add the lettuce and toss to coat with dressing. Place on 6 chilled salad plates and serve immediately. JEAN PAUL RESTAURANT FRANCAIS EAST WISCONSIN AVENUE, MILWAUKEE WINE: SANCERRE 1979 From the <Micro Cookbook Collection of French Recipes>. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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