Contributed by: News Canada
(NC) - A new version of the classic Nicoise salad, which is lower in carbohydrates because mushrooms replace the potatoes. Serve with a whole wheat baguette for a light meal or luncheon.
In a small bowl or measuring cup, whisk oil, lemon juice, mustard, garlic, salt, pepper and dill together. Place mushrooms in a large bowl; pour 1/4 cup ( 50 ml) dressing over and stir to coat well. Marinate at room temperature 15- 60 minutes. Meanwhile add beans to boiling water and cook until tender-crisp about 4-5 minutes; refresh under cold running water and drain well.
Add tomatoes, onion and remaining dressing to mushrooms; toss to mix well; arrange lettuce on large platter or on individual plates. Spoon mushroom salad onto lettuce leaves; remove bones from salmon, breaking into chunks and place on top of salad. Slice eggs or cut into wedges and arrange on top of salad, if using and garnish with olives if desired. Garnish with lemon wedges) to squeeze over salmon) and dill sprigs.
* Kalamata or Nicoise olives cured in oil or brine are more flavourful than canned.
Substitute 2 tsp (10 mL) dried dill weed for fresh dill and add 1/4 (50 mL) chopped fresh parsley to the salad.
Omit canned salmon and top salad with grilled filets of salmon or cold poached salmon.
For more great mushroom recipes visit us online at www.mushrooms.ca.
Serving Size: Makes 6 Servings
|Home What's Cool Random My Recipe Box Add Modify|
|FAQs NewsLetter WebMaster$ Plugs Join! LogIn/LogOut|