Name: Romaine and Mushrooms Salad with Garlic Caper Vinaigrette
Yield: Serves 2
Ingredients: 1 garlic clove; 1 teaspoon drained bottled capers; 1/4 teaspoon salt; 1 tablespoon red-wine vinegar; 1/4 cup olive oil; 14 romaine leaves, washed well, spun dry, the ribs discarded, and the leaves sliced thin (about 3 cups); 4 mushrooms, sliced thin

Can be prepared in 45 minutes or less.

Recipe information

Yield
Serves 2

Ingredients

1 garlic clove

1 teaspoon drained bottled capers

1/4 teaspoon salt

1 tablespoon red-wine vinegar

1/4 cup olive oil

14 romaine leaves, washed well, spun dry, the ribs discarded, and the leaves sliced thin (about 3 cups)

4 mushrooms, sliced thin

Preparation

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.