Craig Claiborne

Salade Forestière

Preparation info

  • 6

    servings
    • Difficulty

      Easy

Appears in
New York Times Menu Cookbook
New York Times Menu Cookbook

By Craig Claiborne

Published 1966

  • About

Ingredients

  • 1 pound fresh white mushrooms
  • ¼ cup fresh lemon juice, or more
  • ¼

Method

  1. Trim the stems of the mushrooms but do not peel the mushrooms. Wash carefully and dry thoroughly. Slice the mushrooms through caps and stems into very thin slices.

  2. Pour the lemon juice over the slices and add the parsley, oil, and salt and pepper to taste. Chill the mushrooms.

  3. Toss mushrooms and marinade with the greens and serve.