French Mushroom Salad (Salade Des Champignons)
Servings
4
servingsThis delightful spring salad works just as well any time since mushrooms are available year round. They are gently “cooked” by the acid added to the cream just as seafood is in a ceviche, and the results are delicious. (This recipe was developed for TABLE Magazine. Photography by Dave Bryce)
Ingredients
⅓ pound white mushrooms, washed, stems removed, thinly sliced
1 bunch watercress
2 heads bibb lettuce
1 tsp lemon juice
1 tbsp champagne vinegar
¼ cup heavy cream
1 clove garlic, minced
salt and pepper to taste
herb of your choice
Directions
- Whisk together the lemon juice, vinegar, salt, and pepper. Gradually whisk in the cream; then add the garlic. Pour the dressing over the mushrooms and mix well. Cover tightly and leave to marinate for at least two hours.
- Wash and separate the greens and arrange on salad plates. Toss the mushroom mixture to distribute dressing and taste for seasoning. Top each plate of greens with the mixture. Sprinkle with chopped herb of your choice just before serving. Parsley will do but tarragon is even better.