A simple but unusual salad, Shallot and Mushroom Salad is especially good served with fish or cold roast chicken.
1 garlic clove, halved
8 oz. small button mushrooms, wiped clean
1 teaspoon lemon juice
4 fl. oz. French Dressing
2 shallots, blanched, peeled and finely chopped
2 teaspoons finely chopped fresh marjoram
Rub 2 individual serving bowls with the garlic halves. Discard the garlic.
Divide the mushrooms equally between the bowls and sprinkle over the lemon juice; Set aside.
In a small bowl, combine the French dressing, chopped shallots and marjoram. Pour the mixture over the mushrooms and toss well. Set the bowls aside for 1 hour before serving.