Warm Vegetable Salad W Chanterelle And Portabello Mushrooms

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Warm Vegetable Salad W Chanterelle And Portabello Mushrooms Ingredients

1 c Peeled; finely julienned	; black gills removed
Or turnips	Kosher salt; to taste
2/3 c Finely julienned carrots	Freshly ground black pepper;
2/3 c Finely julienned sweet red	2 c Savory greens
2/3 c Finely julienned fennel bulb	(such as arugula; red
4 tb Olive oil	; and/or radicchio)
1 tb Minced shallots	1 Honey-Lemon Vinaigrette; see
8 oz Cleaned chanterelles; sliced	=== GARNISH ===
8 oz Portobello mushrooms - (2 -	Watercress or chervil sprigs

Instructions for Warm Vegetable Salad W Chanterelle And Portabello Mushrooms

* Note: See the "Honey-Lemon Vinaigrette" recipe which is included in this collection. In a saute pan over moderately high heat, saute julienned vegetables in one tablespoon olive oil until crisp-tender, about 2 minutes. Set aside and keep warm. Add shallots and chanterelles to saute pan with 2 tablespoons oil and saute until lightly browned. Add to julienned vegetables. While vegetables are cooking brush Portobello caps with one tablespoon oil and season lightly with salt and pepper. Broil or grill until just done and keep warm. To serve: Toss vegetables with half of the vinaigrette and arrange in the center of plates. Attractively arrange greens around and drizzle some of remaining vinaigrette over. Slice Portobellos thickly and arrange around. Garnish with watercress and serve immediately. This recipe yields 4 to 6 servings. Recipe Source: COOKING RIGHT with John Ash From the TV FOOD NETWORK - (Show # CR-9618 broadcast 07-19-1996) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@prodigy.com 08-07-1996 Recipe by: John Ash Converted by MM_Buster v2.0l.

Main Ingredient: MushroomsCuisine: Uncategorized

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