Tuesday, March 29, 2011

Wilted Lettuce Salad

I started by sautéing a pan of mixed mushrooms in olive oil and butter, having no idea what was next. I thought those mushrooms might go well with cauliflower so I steamed a head and thought again.
We still have garden fresh lettuce so I grabbed a head and let the warm mushrooms and cauliflower act as the oil for the dressing and mixed in some of our own homemade tart red wine vinegar. Next time, for a real full meal salad I will add some chopped bacon into the mushroom mixture and top the wilted leaves with shredded gruyère and soft, runny poached eggs. Sort of a wilted cauliflower lardon -- might just catch on.

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