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Monday, March 19, 2012

Mushroom and Snow Pea Salad

When “same-old, same-old” fails to excite, try something new! Let this interesting salad fill the bill. 

Mushroom and Snow Pea Salad:
This recipe requires extra time for marination

½ lb. mushrooms
2 tbsp. dairy sour cream
2 tbsp. olive oil
2 tbsp. white wine vinegar
¼ tsp. tarragon
¼ tsp. dried dill weed
1 tsp. capers, drained
1 small garlic clove
⅛ tsp. cayenne pepper
Dash of salt
½ c. (about 4 oz.) fresh snow peas 
1 tbsp. diced red bell pepper
1 tbsp. finely chopped green onion (“spring onion”)
4 butter lettuce leaves (also known as Boston Bibb lettuce), as garnish
1 hard-cooked egg, grated as garnish
Finely chopped fresh parsley, as garnish
Clean and slice mushrooms. To prepare the dressing, combine sour cream, olive oil, vinegar, tarragon, dill weed, and capers. Season to tste and toss with mushrooms. Chill at least 2 hr. Blanch (see Note) snow peas in boiling water for 30 sec. Chill under cold, running water. Drain, blot dry, and snip into ¾-in. pieces. Toss snow peas, diced red pepper, and green onion with marinated mushrooms. Heap onto lettuce leaves on individual serving plates (chill salad plates in the freezer for best presentation). Garnish with grated egg and parsley. Serves 4.

Note“Blanching” fruits and vegetables is a process of dipping them into boiling water for a pre-determined time before chilling them in an ice water bath. Blanching sets the colour of green vegetables and loosens the skins of foods such as silver-skin onions and peaches.

Combine vinaigrette ingredients; toss with sliced mushrooms
Blanch snow peas in boiling water for 30 sec.

Chill at once

Dice red pepper and green onion ...
Add to marinated mushrooms

Heap tossed mushroom mixture onto lettuce leaves

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