Shallot and Mushroom Salad

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.

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