Mushroom Salad

By á-174942

Ingredients

• 1 pound small common store mushrooms sliced
• 2 cups water
• 1 tablespoon fresh lemon juice
• 3 celery sticks - (to 4) sliced diagonally
• 2 tablespoons chopped fresh parsley
• 4 green onions - (to 5) cut lengthwise
• into 1" strips
• 1 small jar pimientos drained, minced
• 1/2 teaspoon capers drained
• 1/4 cup virgin olive oil
• 1 tablespoon tarragon vinegar
• 1 teaspoon anchovy paste
• 1/2 garlic clove crushed
• Freshly-ground black pepper to taste
• 1 dash Tabasco sauce
• Lettuce leaves

Details

Servings 4

Preparation

Step 1

Dip the mushrooms into a mixture of the water and lemon juice. Place in a colander to drain. Mix the celery, parsley, green onions, pimientos, capers, and mushrooms in a mixing bowl.

In a pint jar, mix the olive oil, vinegar, anchovy paste, garlic, pepper, and Tabasco. Pour this over the ingredients in the mixing bowl; remove and discard the garlic. Toss carefully, making sure to coat each mushroom, but avoid leaving a pool of liquid in the bottom of the bowl.

Serve on lettuce leaves in individual bowls.

This recipe yields 4 first course servings.