Recipe - Warm Potato And Mushroom Salad

1 One half pound Russet potatoes; peeled, cut
into
; 1/8inchthick
; slices,patted dry.
2 tablespoon Plus 2 teaspoons
extravirgin olive oil
4 lg Button mushrooms; cut or sliced up
One fourth pound Fresh shiitake mushrooms;
stemmed, quartered
One fourth cup Minced fresh parsley
1 lg Garlic clove; minced
3 tablespoon Sherry wine vinegar or red
wine vinegar
2 tablespoon Chicken stock or canned
lowsalt broth
8 cup Torn mixed greens
1 Fresh chive bunch; minced

Preheat oven to 425F. Toss potatoes with 2 teaspoons oil in large bowl.
Season with salt and pepper. Arrange potatoes in single layer on nonstick
baking sheet. Bake until crisp and golden, turning occasionally, about 25
minutes.

Heat 1 tablespoon oil in large nonstick skillet over high heat. Add
mushrooms; saute until golden, about 4 minutes. Add parsley and garlic;
stir 1 minute. Transfer to plate. Add vinegar and stock to skillet; boil
until reduced by half, about 1 minute. Cool slightly. Whisk in remaining 1
tablespoon oil.

Toss greens and chives in large bowl with 2 tablespoons warm vinaigrette.
Divide greens among plates. Arrange potato slices in circle atop greens on
each plate. Mound mushrooms in center. Drizzle remaining vinaigrette over
and serve.

Serves 4.

Bon Appetit May 1992

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