A superb, unusual dish from South Africa, Wytfontein Salad may be served as a first course or as an accompaniment to fish or cold meat.
8 oz. button mushrooms, wiped clean juice of
2 garlic cloves, crushed -½ teaspoon salt
1 lb. canned palm hearts, drained and cut into rings
A hearty and economical dessert from Scotland, Wyviss Porridge Apples is really superb served either hot or cold with – whipped cream or custard.
1 lb. canned artichoke hearts, drained and halved
4 fl. oz. olive oil
1 teaspoon prepared French mustard
1 teaspoon salt
½ teaspoon freshly ground black pepper
3 tablespoons white wine vinegar
Place the mushrooms, lemon juice, garlic and salt in a small saucepan. Set the pan over moderate heat, cover and cook for 2 minutes, shaking the pan occasionally. Remove the pan from the heat and drain the mushrooms.
In a large serving bowl, combine the palm hearts, artichokes and mushrooms.
In a small mixing bowl, beat the oil, mustard, salt and pepper together with a fork. Gradually beat in the vinegar. Pour the dressing over the salad. Using two large spoons, toss the vegetables gently until they are thoroughly coated with the dressing.
Place the salad in the refrigerator to chill for 10 minutes before serving.