Sage's Mushroom Salad
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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
- Serves:
- Units:
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
- Squeeze lemon over mushrooms in large bowl.
- Whisk mustard and yolk in another bowl; blend in water and vinegar.
- Whisk in oil in thin stream; season to taste with salt and pepper.
- Stir in cheese,chives and pimiento.
- Pour over mushrooms and toss well.
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RECIPE MADE WITH LOVE BY
@Leslie in Texas
Contributor
@Leslie in Texas
Contributor
"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."
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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.
