This is a most delectable salad and very suitable for a formal or informal dinner. It is a beautiful salad with whole mushrooms, flecked with chives and parsley, served on a cradle of lettuce. Unused dressing can be stored in the refrigerator for 1 week.

1 egg yolk
1/4 cup red wine vinegar
2 tablespoons red wine
2 tablespoons Dijon-style mustard
3 tablespoons chopped chives
1 tablespoon chopped parsley
1 teaspoon sugar
salt and pepper to taste

3/4 cup peanut oil

1 pound mushrooms, cleaned, stems removed and thinly sliced

In a food processor container, place egg yolk, vinegar, wine, mustard, chives, parsley, sugar, salt and pepper. Blend for 30 seconds.

Now add oil in a steady trickle, with the motor running, until dressing is creamy and oil is thoroughly incorporated. Pour dressing to taste over the mushrooms and toss until mushrooms are completely coated. Sprinkle with some chopped chives and serve at once. Yields 1 1/2 cups.

Menu

Place an Order