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Title: Mushroom and Bacon Salad Categories: Mushrooms, Salads Yield: 8 Servings 3 tb Olive oil 3 tb Red wine vinegar 2 tb Chopped fresh parsley 2 ts Dijon-style mustard 1 ts Salt 1/2 ts Granulated sugar 1/4 ts Freshly ground black pepper 1/2 lb Sliced lean bacon 1 Head frisée lettuce -or- 8 c Mixed baby salad greens 4 c Fresh mushrooms; thinly -sliced 1. In small bowl using wire whisk or fork, beat oil, red wine vinegar, chopped parsley, mustard, salt, sugar, and pepper until blended and creamy; set aside while preparing salad. 2. In 12-inch skillet over medium-high heat, cook bacon until crisp. Using slotted spoon, transfer bacon to paper towels to drain. 3. Crumble cooled bacon coarsely; combine with frisée or baby salad greens and mushrooms in large salad bowl, tossing gently to mix. 4. At serving time, add dressing to salad; toss gently but thoroughly to mix. Note: For a warm, wilted salad, heat dressing to simmering point in small saucepan before tossing with other ingredients. formatted and posted by RecipeLu Posted to recipelu-digest Volume 01 Number 168 by RecipeLu |