Monday, April 1, 2013

Parsley, Cabbage, and Mushroom Salad

Gourmet: April, 2004
Original recipe found via epicurious

Makes 4-8 servings

1 tablespoon white-wine vinegar
1 teaspoon coarse-grain Dijon mustard
1/2 teaspoon salt
1/4 teaspoon sugar
1/8 teaspoon black pepper
3 tablespoons extra virgin olive oil

1 small head cabbage, quartered and thinly sliced
1 small head Romaine lettuce, thinly sliced
1/4 pound mushrooms, stems removed and thinly sliced (1 1/2 cups)
2 large handfuls parsley, roughly chopped
1 tablespoon chives, minced

Prepare the cabbage and the dressing. Combine and let sit while you prepare the rest of the vegetables, then add those to the cabbage and toss again. Make extra dressing for the side if desired.