Kaleidoscope Mushroom Salad

By á-170456

Ingredients

• BASIL VINAIGRETTE:
• 4 ounces blue cheese crumbled
• 20 ounces fresh white mushrooms sliced
• Basil Vinaigrette (listed below)
• 8 ounces snow peas cut diagonally
• into 1/4" strips
• 1 cup coarsley-chopped watercress
• 1 cup diced red onion
• 1 cup corn kernels
• 1 1/2 cup diced pimientos
• Radicchio lettuce
• Belgian endive
• Romain lettuce (inner leaves)
• 1/3 cup chopped fresh basil
• 2 tablespoons Dijon mustard
• 1 1/2 teaspoons seasoned salt
• 3/4 teaspoon lemon pepper or ground black pepper
• 1/3 cup white wine vinegar
• 1 tablespoon fresh lemon juice

Details

Servings 8

Preparation

Step 1

In a large bowl marinate mushrooms in Basil Vinaigrette for 30 minutes. Add snow peas, watercress, red onion, corn and pimientos; toss gently; if desired, remove a few mushrooms for garnish.

For each serving, in the center of a plate, make a cup using about 3 radicchio leaves. Alternately place endive and Romaine lettuce leaves, radiating from the cup. Fill cup with mushroom-vegetable mixture. Top with blue cheese and garnish plate with reserved sliced mushrooms.

Serve as an appetizer or main dish.

Basil Vinaigrette: In a small bowl combine basil, mustard, seasoned salt, lemon pepper, oil, vinegar and lemon juice. Stir just before using.

This recipe yields 8 servings.