MUSHROOM AND PEPPER SALAD

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Mushroom and Pepper Salad image

Provided by Craig Claiborne

Categories     salads and dressings

Time 20m

Yield 4 servings

Number Of Ingredients 10

1 large sweet red pepper, about 1/2 pound
1 large sweet green pepper, about 1/2 pound
3/4 cup celery cut crosswise into quarter-inch pieces
1/4 pound mushrooms, thinly sliced, about 2 cups
2 unblemished large endive
1/4 cup chopped scallions
2 tablespoons lemon juice
1 tablespoon red wine vinegar
3 tablepsoons olive oil
1/4 teaspoon sugar

Steps:

  • Cut away the outer core of each pepper.
  • Bring enough water to the boil in a saucepan to cover the peppers when added. Add the peppers and cook about two minutes, no longer. Remove the peppers but leave the water in the saucepan.
  • Using a paring knife, pull off the skin of the red pepper. The green pepper will not skin properly.
  • Cut the peppers lengthwise into quarters. Remove any veins and seeds. Cut the quartered peppers into quarter-inch crosswise strips.
  • Add the celery to the boiling water and let simmer about 30 seconds. Drain.
  • Trim off the base of the endive. Cut the endive crosswise into quarter-inch thick pieces.
  • Combine the peppers, mushrooms, celery, endive and scallions in a salad bowl.
  • Put the lemon juice and vinegar in a small mixing bowl and gradually beat in the oil and sugar. Beat well with a wire whisk. Pour the sauce over the mushroom mixture. Toss and serve.

Nutrition Facts : @context http, Calories 43, UnsaturatedFat 0 grams, Carbohydrate 8 grams, Fat 1 gram, Fiber 3 grams, Protein 2 grams, SaturatedFat 0 grams, Sodium 39 milligrams, Sugar 4 grams

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