SAGE'S MUSHROOM SALAD

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Sage's Mushroom Salad image

Sliced mushrooms are dressed with a creamy mustard dressing with a hint of Roquefort cheese. Serve on Bibb or Boston lettuce leaves. From the R.S.V.P. section of a November 1986 issue of Bon Appetit magazine. It was requested from Sage's Sages restaurant in Arlington Heights, Illinois.

Provided by Leslie in Texas

Categories     Vegetable

Time 25m

Yield 8 serving(s)

Number Of Ingredients 11

1/2 lemon
1 1/2 lbs button mushrooms, thinly sliced
1/4 cup dusseldorf mustard or 1/4 cup Dijon mustard
1 egg yolk
1 tablespoon water
1 tablespoon red wine vinegar
3/4 cup vegetable oil
salt & freshly ground black pepper
2 ounces Roquefort cheese, crumbled
1 tablespoon fresh snipped chives (or green onions)
1 tablespoon diced pimento

Steps:

  • Squeeze lemon over mushrooms in large bowl.
  • Whisk mustard and yolk in another bowl; blend in water and vinegar.
  • Whisk in oil in thin stream; season to taste with salt and pepper.
  • Stir in cheese,chives and pimiento.
  • Pour over mushrooms and toss well.

Nutrition Facts : Calories 238.7, Fat 23.7, SaturatedFat 4.2, Cholesterol 30, Sodium 221.4, Carbohydrate 4.4, Fiber 1.5, Sugar 1.7, Protein 4.9

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