| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
April 1993 |
1 |
servings |
INGREDIENTS
| 1 |
ts |
Freshly grated orange zest |
| 2 |
tb |
Fresh orange juice |
| 2 |
tb |
Fresh lemon juice |
| 1 |
ts |
Dijon-style mustard |
| 3/4 |
ts |
Salt; or to taste |
| 2/3 |
c |
Olive oil |
| 2 |
lb |
Fresh spinach; coarse stems |
|
|
; discarded and the |
|
|
; leaves washedwell, |
|
|
; spun dry, and, if |
|
|
; desired, torn into |
|
|
; bite-size pieces |
| 1/2 |
lb |
Mushrooms; sliced |
INSTRUCTIONS
In a small bowl whisk together the zest, the juices, the mustard, and the
salt, add the oil in a stream, whisking, and whisk the dressing until it is
emulsified. In a large bowl toss the spinach and the mushrooms with the
dressing.
Serves 8.
Gourmet April 1993
Converted by MC_Buster.
Converted by MM_Buster v2.0l.
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