Warm potato and mushroom salad

1 servings

Ingredients

Quantity Ingredient
1½ pounds Russet potatoes; peeled, cut into
; 1/8-inch-thick
; slices,patted dry.
2 tablespoons Plus 2 teaspoons extra-virgin olive oil
4 larges Button mushrooms; sliced
¼ pounds Fresh shiitake mushrooms; stemmed, quartered
¼ cup Minced fresh parsley
1 large Garlic clove; minced
3 tablespoons Sherry wine vinegar or red wine vinegar
2 tablespoons Chicken stock or canned low-salt broth
8 cups Torn mixed greens
1 Fresh chive bunch; minced

Directions

Preheat oven to 425F. Toss potatoes with 2 teaspoons oil in large bowl.

Season with salt and pepper. Arrange potatoes in single layer on nonstick baking sheet. Bake until crisp and golden, turning occasionally, about 25 minutes.

Heat 1 tablespoon oil in large nonstick skillet over high heat. Add mushrooms; saute until golden, about 4 minutes. Add parsley and garlic; stir 1 minute. Transfer to plate. Add vinegar and stock to skillet; boil until reduced by half, about 1 minute. Cool slightly. Whisk in remaining 1 tablespoon oil.

Toss greens and chives in large bowl with 2 tablespoons warm vinaigrette.

Divide greens among plates. Arrange potato slices in circle atop greens on each plate. Mound mushrooms in center. Drizzle remaining vinaigrette over and serve.

Serves 4.

Bon Appetit May 1992

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