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  Added: Jul 21, 2010  •  Visited (645)  •  Print version Print this recipe (39)  •  eMail recipe eMail recipe  •  Write review  •  Not rated Rate this recipe
 
Gundel's Salad
Karoly Gundel, Hungary's best known restaurateur, created many imaginative dishes that are still served in his country today.

What You Need:
  • 6 medium-sized mushroom caps
  • 6 tablespoons olive or salad oil
  • 1 head leafy lettuce, washed, dried, torn into bite-size pieces, and chilled
  • 1 medium-sized cucumber, peeled and sliced thinly
  • 1 medium-sized green pepper, cleaned and cut into strips
  • 12 cold, cooked asparagus tips
  • 2 tablespoons wine vinegar
  • Salt, pepper to taste
  • 2 tablespoons chopped fresh dill or parsley
  • 1 large tomato, peeled and cut into wedges

  • How To Cook:
    1. Clean mushrooms by rinsing quickly under running water or wiping with wet paper toweling to remove all dirt.

    2. Wipe dry and slice thinly. Saute in 1 tablespoon oil for 2 minutes; cool.

    3. When ready to serve, put lettuce in a salad bowl.

    4. Add remaining 5 tablespoons oil; toss lightly.

    5. Add mushrooms and remaining ingredients, except tomatoes; toss.

    6. Serve at once garnished with tomatoes.

    To Serve: 4 - 6
    This recipe is also available in:
    Cuisine » Europe » Hungary
    Main Ingredient » Vegetables » Asparagus
    Main Ingredient » Mushrooms
    Main Ingredient » Vegetables » Lettuce
    Dish » Salads

     





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