German Gourmet Mixed Salad Recipe
Ingredients
| Frozen artichoke hearts 1 package (10 ounces) | ||
| Dry white wine | 1/4 Cup (16 tbs) | |
| Water | 1/4 Cup (16 tbs) | |
| Mild French dressing made with fresh lemon juice instead of vinegar from brands such as annie-€™s naturals and wish bone deluxe | ||
| Raw mushrooms - 1 1/2 cups thinly sliced | ||
| Truffles - 3 to 4 | ||
| Madeira | 1/2 Cup (16 tbs) | |
| Watercress or shredded romaine leaves | ||
| Very thin tomato wedges | ||
| Mayonnaise thinned with lemon juice | ||
| Salt | To Taste | |
| Pepper | To Taste | |
Directions
MAKING
1. To prepare artichoke hearts cook them in white wine and water until tender, drain and cut into 1/2 inch slices
2. In a bowl add French Dressing and marinate together the cut artichoke hearts, sliced mushrooms and vegetables for 30 minutes.
3. To prepare the truffles peel them and simmer covered in Madeira for 5 minutes.
4. Cool truffles in Madeira and reserving 1 truffle slice others fine.
5. Draining the vegetables combine carefully with truffles and discard marinade and Madeira.
6. Add salt and pepper.
7. Line a salad bowl with greens and pile vegetables in middle to form a dome.
8. Out of the remaining truffles make rounds and use to decorate salad.
9. Arrange tomato wedges around outside edge.
SERVING
10. Serve mayonnaise separately.
1. To prepare artichoke hearts cook them in white wine and water until tender, drain and cut into 1/2 inch slices
2. In a bowl add French Dressing and marinate together the cut artichoke hearts, sliced mushrooms and vegetables for 30 minutes.
3. To prepare the truffles peel them and simmer covered in Madeira for 5 minutes.
4. Cool truffles in Madeira and reserving 1 truffle slice others fine.
5. Draining the vegetables combine carefully with truffles and discard marinade and Madeira.
6. Add salt and pepper.
7. Line a salad bowl with greens and pile vegetables in middle to form a dome.
8. Out of the remaining truffles make rounds and use to decorate salad.
9. Arrange tomato wedges around outside edge.
SERVING
10. Serve mayonnaise separately.
Chef
