Yield: 4 Servings
|¼ cup||Vegetable oil|
|1 teaspoon||Lemon juice|
|\N \N||Freshly ground black pepper|
|1 pinch||Garlic powder (optional)|
|¼ cup||Diced sweet onion (optional)|
|4 \N||Whole Italian olives; optional|
|1 pounds||Mushrooms; cleaned and chilled; sliced 1/8 in.|
1. Blend the oil, lemon juice, salt, a pinch of black pepper, and, if desired, garlic powder, diced onion and olives in a small bowl.
2. Place the mushroom slices in a serving bowl. Pour the dressing over and mix gently.
3. Divide among 4 chilled salad plates and garnish each with a grinding of fresh black pepper.
NOTE: The salad can be made 1 to 2 hours ahead. The secret to this recipe is selecting good-quality, white, firm mushrooms. Also, be sure to let them marinate in the dressing to pick up extra flavor.
DEL MONDO RISTORANTE
NORTH FARWELL AVENUE, MILWAUKEE WINE: RUFFINO RISERVA DUCALE
From the <Micro Cookbook Collection of Italian Recipes>. Downloaded from Glen's MM Recipe Archive, .