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
Converted by MC_Buster.
Converted by MM_Buster v2.0l.