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HOT MUSHROOM AND PINE NUT SALAD
1 head Boston,leaf or bib lettuce
1 red onion thinly sliced
10 - 15 mushrooms
3 Tbsp. pine nuts
1 clove garlic
pepper to taste
2 Tbsp. Olive Oil
1 1/2 tsp. raspberry vinegar
In a skillet heat the oil, sautee the onion , mushrooms, and pine nuts. Be careful not to burn. Take off the stove. Spinkle with pepper and add the vinegar. Toss the cooked ingrediants light with the washed lettuce. Serve with a nice wine and some warm crusty French bread.
“As in the fine arts, the progress of mankind from barbarism to civilisation is marked by a gradual succession of triumphs over the rude materialities of nature, so in the art of cookery is the progress gradual from the earliest and simplest modes, to those of the most complicated and refined.”
Isabella Beeton (1836-1865)
Cornflower, or bachelor's button, is a blue flower that at one time was pulverized to make a blue food coloring for use in pastry making and water color paints. Seldom used any more. The flowers may also be used in salads.
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