Sage's Mushroom Salad

Submitted by Leslie in Texas

"Sliced mushrooms are dressed with a creamy mustard dressing with a hint of Roquefort cheese. Serve on Bibb or Boston lettuce leaves. From the R.S.V.P. section of a November 1986 issue of Bon Appetit magazine. It was requested from Sage's Sages restaurant in Arlington Heights, Illinois."

 

• Ready In: 25mins
• Ingredients: 11
• Serves: 8

ingredients

• 1⁄2 lemon
• 1 1⁄2 lbs button mushrooms, thinly sliced
• 1⁄4 cup dusseldorf mustard or 1/4 cup Dijon mustard
• 1 egg yolk
• 1 tablespoon water
• 1 tablespoon red wine vinegar
• 3⁄4 cup vegetable oil
• salt & freshly ground black pepper
• 2 ounces Roquefort cheese, crumbled
• 1 tablespoon fresh snipped chives (or green onions)
• 1 tablespoon diced pimento

directions

1. Squeeze lemon over mushrooms in large bowl.
2. Whisk mustard and yolk in another bowl; blend in water and vinegar.
3. Whisk in oil in thin stream; season to taste with salt and pepper.
4. Stir in cheese,chives and pimiento.
5. Pour over mushrooms and toss well.