Hen of the Woods Salad with Green Goddess Dressing
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Description
Complex & rich flavors with a light feel.
Ingredients
At a glance
Mushroom
Course
Style
Serves
4
- 3 green onion with tops, chopped
- 1 small tomato, peeled and chopped
- 2 T. olive oil
- 1 T. butter
- 8 oz. maitake, chopped
- 1 lb. Cooked, skinned, boned chicken
- 2 slices crisp cooked bacon
- 2 T. red wine
- 1/2 C. pine nuts, toasted
- 1 avocado, sliced thin
- 1 romaine lettuce core, chopped
- 1/2 C. mayonnaise
- 1/2 C. creme fraiche
- 1/4 C. chopped green onions
- 2 T. chopped fresh chives
- 2 T. chopped Italian flat leaf parsley
- 1 T. anchovy paste
- 1 T. fresh lemon juice
- 1/4 t. salt
- 1/8 t. fresh ground pepper
Methods/steps
- Combine mayonnaise through pepper in a blender until smooth and creamy. Refrigerate.
- Saute onion and tomato in oil and butter until onion is soft.
- Add mushrooms and cook 4 minutes more.
- Add large chunks of chicken and remaining ingredients to mushroom mixture and cook a few more minutes.
- Cool then chill.
- Make a bed of lettuce, add mushroom salad and top with avocado slices.
- Add dressing to taste.
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