| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Salads, Cyberealm | 4 | Servings | ||
INGREDIENTS
| 12 | oz | Mesclun Lettuce, torn into |
| Bite-sized pieces | ||
| 2 | Shallots, finely chopped | |
| 2 | tb | Canola Oil |
| 4 | oz | Chantrelle Mushrooms, sliced |
| Lengthwise | ||
| 1/3 | c | Extra-Virgin Olive Oil |
| 1/4 | c | Tarragon Vinegar |
| 1 | tb | Fresh Tarragon, chopped, or |
| 1/4 | ts | Dried Tarragon |
| Salt and Pepper |
INSTRUCTIONS
Arrange greens on 4 serving plates. Set aside. In a medium skillet saute shallots in canola oil over medium-high heat 1-2 minutes until lightly browned. Add chantrelles and toss 30-60 seconds. Remove from heat. Stir in olive oil, vinegar, tarragon and salt and pepper to taste. Heat through over medium heat, whisking gently, until dressing is blended and just begins to simmer. Spoon hot mushroom dressing over greens. Serve at once. Source: Victoria Magazine, April 1994 Typed by Katherine Smith Cyberealm BBS and home of Kook-Net Watertown NY 315-786-1120 From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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