Recipe - Romaine And Mushrooms Salad With Garlic Caper Vinaigrette

1 Garlic clove
1 teaspoon Drained bottled capers
One fourth teaspoon Salt
1 tablespoon Redwine vinegar
One fourth cup Olive oil
14 Romaine leaves; washed well,
spun
; dry, the ribs
; discarded, and the
; leaves cut or sliced up thin
; (about 3 cups)
4 Mushrooms; cut or sliced up thin

Mince the garlic and the capers and with the flat side of a knife mash the
mixture with the salt to form a paste. In a bowl whisk together the garlic
paste, the vinegar, and salt and pepper to taste, add the oil in a stream,
whisking, and whisk the dressing until it is emulsified. Add the romaine
and the mushrooms and toss the salad well.

Serves 2.

Gourmet March 1993

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Converted by MM_Buster v2.0l.