Romaine and mushrooms salad with garlic caper vinaigrette
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | Garlic clove | |
| 1 | teaspoon | Drained bottled capers |
| ¼ | teaspoon | Salt |
| 1 | tablespoon | Red-wine vinegar |
| ¼ | cup | Olive oil |
| 14 | Romaine leaves; washed well, spun | |
| ; dry, the ribs | ||
| ; discarded, and the | ||
| ; leaves sliced thin | ||
| ; (about 3 cups) | ||
| 4 | Mushrooms; sliced thin | |
Directions
Mince the garlic and the capers and with the flat side of a knife mash the mixture with the salt to form a paste. In a bowl whisk together the garlic paste, the vinegar, and salt and pepper to taste, add the oil in a stream, whisking, and whisk the dressing until it is emulsified. Add the romaine and the mushrooms and toss the salad well.
Serves 2.
Gourmet March 1993
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Converted by MM_Buster v2.0l.