The South African Cook Book by Diane Kersey - HTML preview

Mushroom and Pepper Dew Salad

½ cup vegetable oil

1 teaspoon lemon juice

¼ teaspoon salt

Freshly ground black pepper

1 pinch of garlic powder (optional)

½ cup diced pepper dews

4 whole olives (optional)

1.1 lbs. mushrooms, sliced, cut in quarters, cleaned and chilled

Method: Blend the oil, lemon juice, salt, a pinch of black pepper, garlic powder, diced pepper dews, and olives in a small bowl. Place the mushroom slices in a serving bowl. Pour the dressing over and mix gently. Divide among 4 chilled salad plates and garnish each with a grinding of fresh black pepper.

Note: The salad can be made 1 to 2 hours ahead of time. The secret to this recipe is selecting good-quality, white, firm mushrooms. Also, be sure to let them marinate in the dressing to pick up extra flavor. Serves 4