Mushroom and Pepper Salad

Name: Mushroom and Pepper Salad
Total time: 20 min
Yield: 4 servings
Ingredients: 1 large sweet red pepper, about 1/2 pound; 1 large sweet green pepper, about 1/2 pound; 3/4 cup celery cut crosswise into quarter-inch pieces; 1/4 pound mushrooms, thinly sliced, about 2 cups; 2 unblemished large endive; 1/4 cup chopped scallions; 2 tablespoons lemon juice; 1 tablespoon red wine vinegar; 3 tablepsoons olive oil; 1/4 teaspoon sugar

By Craig Claiborne

Total Time: About 20 minutes
Rating: 4(6)
Comments: Read comments

Featured in: Soupe aux Champignons (Mushroom soup)

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Ingredients

Yield:4 servings

1large sweet red pepper, about ½ pound
1large sweet green pepper, about ½ pound
¾cup celery cut crosswise into quarter-inch pieces
¼pound mushrooms, thinly sliced, about 2 cups
2unblemished large endive
¼cup chopped scallions
2tablespoons lemon juice
1tablespoon red wine vinegar
3tablepsoons olive oil
¼teaspoon sugar

Ingredient Substitution Guide

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Preparation

Step 1
Cut away the outer core of each pepper.
Step 2
Bring enough water to the boil in a saucepan to cover the peppers when added. Add the peppers and cook about two minutes, no longer. Remove the peppers but leave the water in the saucepan.
Step 3
Using a paring knife, pull off the skin of the red pepper. The green pepper will not skin properly.
Step 4
Cut the peppers lengthwise into quarters. Remove any veins and seeds. Cut the quartered peppers into quarter-inch crosswise strips.
Step 5
Add the celery to the boiling water and let simmer about 30 seconds. Drain.
Step 6
Trim off the base of the endive. Cut the endive crosswise into quarter-inch thick pieces.
Step 7
Combine the peppers, mushrooms, celery, endive and scallions in a salad bowl.
Step 8
Put the lemon juice and vinegar in a small mixing bowl and gradually beat in the oil and sugar. Beat well with a wire whisk. Pour the sauce over the mushroom mixture. Toss and serve.