Free Recipe Warm Salad with Chantrelles and Tarragon
Recipe Type: S Recipes
Recipe Preparation: stir
Cooking Ingredients for Warm Salad with Chantrelles and Tarragon Recipe
12 oz Mesclun Lettuce, torn into
Bite-sized pieces
2 Shallots, finely chopped
2 tb Canola Oil
4 oz Chantrelle Mushrooms, sliced
Lengthwise
1/3 c Extra-Virgin Olive Oil
1/4 c Tarragon Vinegar
1 tb Fresh Tarragon, chopped, or
1/4 ts Dried Tarragon
Salt and Pepper
Warm Salad with Chantrelles and Tarragon Preparation
Arrange greens on 4 serving plates. Set aside. In a medium skillet saute shallots in canola oil over medium-high heat 1-2 minutes until lightly browned. Add chantrelles and toss 30-60 seconds. Remove from heat. Stir in olive oil, vinegar, tarragon and salt and pepper to taste. Heat through over medium heat, whisking gently, until dressing is blended and just begins to simmer. Spoon hot mushroom dressing over greens. Serve at once. Source: Victoria Magazine, April 1994 Typed by Katherine Smith Cyberealm BBS and home of Kook-Net Watertown NY 315-786-1120 From Gemini”s MASSIVE MealMaster collection
Cooking Temperature:
Recipe Serves: 4
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