| 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
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