Basil Vinaigrette:
1/3 cup chopped fresh basil
2 tablespoons Dijon mustard
1 1/2 teaspoons seasoned salt
3/4 teaspoon lemon pepper or ground black pepper
1/3 cup white-wine vinegar
1 tablespoon fresh lemon juice
20 ounces fresh white mushrooms, sliced (about 6 cups)
8 ounces snow peas, cut diagonally in 1/4 inch strips (about 3 cups)
1 1/2 cup diced pimientos
1 cup coarsley chopped watercress
1 cup diced red onion
1 cup cooked corn kernels
24 radicchio leaves
24 Belgian endive spears
24 romaine lettuce leaves
4 ounces crumbled blue cheese (about 1 cup)


1. Prepare Basil Vinaigrette: In a small bowl, combine basil, mustard, seasoned salt, lemon pepper, oil, vinegar and lemon juice.
2. Prepare Salad: In a large bowl, marinate mushrooms in Basil Vinaigrette for 30 minutes. Add snow peas, pimientos, watercress, red onion, and corn; turning to coat; if desired, remove a few mushrooms for garnish.
3. For each serving, in the center of a plate, make a cup using about 3 radicchio leaves. Alternately place endive and Romaine lettuce leaves, radiating from the cup. Fill cup with mushroom-vegetable mixture. Top with blue cheese and garnish plate with reserved sliced mushrooms.
Use only the small inner leaves of the romaine lettuce for this dish. Save the larger leaves for a tossed salad.
Kaleidoscope Mushroom Sal
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