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250g mushrooms (champignons), small, (or if big cut in half)
A day before, put mushrooms in a airtight glass jar. Put all other ingredients in; shake well. Taste, and leave outside (not in the refrigerator) for further use.
Wash lettuce; dry and break to bite-sized pieces. Drain the mushrooms into a sieve that sits on a bowl. Arrange the mushrooms and onions on top.
Before serving, toss with the marinated dressing and serve.
The rest of the dressing, put in a small glass jar for further dressing.
Posted by Rina Perry
Nutritional Info Per Serving: N/A
1 big lettuce head
1 medium onion, sliced
3-4 big garlic cloves, cut in half
1 tsp. whole black pepper
1 bay leaf
1/4 tsp. sugar
1/2 cup wine vinegar
3/4 cup oil
4 tbsp. water
salt and freshly ground pepper