Google: Bruce Moffitt
This popular salad is a beautiful yellow color with accents of pimento and black olives. It should be served on individual salad plates on a bed of lettuce. This salad keeps well and also makes a great buffet offering.
Slice thinly and place in salad bowl:
- 1/2 lb mushrooms
- several stalks celery
Add and mix:
- 4 oz jar sliced pimentos drained
- 4 oz can sliced drained black olives
- 1/2 medium onion thin sliced
In dressing jar combine and shake, then add to the salad mixture:
- 1/2 cup virgin olive oil
- 2 tsp. Dijon mustard
- 1 clove finely diced garlic
- 1/2 tsp. oregano
- 1/2 tsp. basil
- 2 tsp. lemon juice
Serve on bed of lettuce and garnish with lemon slices.
CHEFS NOTE:
Take care not to break the mushrooms as you mix the salad. This salad can be served as soon as thoroughly chilled. However, it improves with age and can be served up to 24 hours after the dressing has been added. If you are allowing the salad to age, mix it several times to make sure the dressing has a chance to evenly lend its flavor to the mushrooms.
Fresh fish is lo-cal and delicious. Click here to see what Gorton's Seafood, on the docks at Gloucester, Maine,