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Name: Warm Vegetable Salad W Chanterelle And Portabello Mushrooms
Prep time: 15 min
Cook time: 30 min
Total time: 15 min
Yield: 5
Cuisine: American
Ingredients: 2 c Savory greens; (such as arugula; red; Watercress or chervil sprigs; Or turnips; ; black gills removed; 4 tb olive oil; 2/3 c Finely julienned carrots; Freshly ground black pepper;; ; and/or radicchio); 1 Honey-Lemon Vinaigrette; see; 2/3 c Finely julienned sweet red; 1 tb Shallots minced; 8 oz Cleaned chanterelles; sliced; 8 oz Portobello mushrooms - (2 -; 1 c Peeled; finely julienned; 2/3 c Finely julienned fennel bulb; Kosher salt; to taste

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INGREDIENTS

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

Servings

INSTRUCTIONS

* 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

NOTES

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Warm Vegetable Salad W Chanterelle And Portabello Mushrooms

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

* 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

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Nutrition

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Serving Size: 1 Serving (97g)
Recipe Makes: 5 servings

Calories: 27
Calories from Fat: 24 (89%)

Amt Per Serving		% DV

	Total Fat 2.7g	4 %
	Saturated Fat 0.4g	2 %
	Monounsaturated Fat 2g
	Polyunsanturated Fat 0.3g
Cholesterol 0mg		0 %
Sodium 0.5mg		0 %
Potassium 13.4mg		0 %
Total Carbohydrate 0.7g		0 %
	Dietary Fiber 0g	0 %
	Sugars, other 0.7g
Protein 0.1g		0 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 27

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