that it can be made in stages and ahead. I only used 2 red peppers. I did not peel the tomato or roast the red peppers. I served it all on one large platter.
Enjoy!
Regards,
Barb
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Gundel Salad
Makes 4 servings
1 pound mushrooms, wiped clean with a paper towel, trimmed, and quartered
1 salt, to taste
1 black pepper, to taste
1 juice of 1 lemon
2 tablespoons balsamic vinegar
2 tablespoons rice vinegar or white wine vinegar
1 tablespoon + 1 teaspoon granulated sugar, divided
1 - 2 tablespoon olive oil
1 tablespoon vegetarian Worcestershire sauce
2 tablespoons chopped fresh parsley
4 red or yellow bell peppers
1 pound fresh asparagus (preferably white asparagus)
2 pinchs salt, divided
8 ounces green or yellow beans, trimmed and cut into 1-inch lengths
4 tomatoes
1 cucumber
2 heads Boston lettuce
12 dandelion leaves or other bitter greens such as arugula or watercress
Preheat oven to 450°F.
Put mushrooms in a bowl. Add salt and black pepper to taste, lemon juice, vinegars, 1 teaspoon sugar, oil, vegetarian Worcestershire sauce, and parsley. Mix carefully to avoid mashing the mushrooms. Cover and refrigerate for at least 30 minutes. At the same time, put 4 salad plates in the refrigerator.
Place bell peppers in a baking pan and cook them in the preheated oven for 4 minutes. Immediately transfer the cooked peppers to a small paper bag, seal, and set aside for 10 minutes. Then peel the peppers, remove seeds, and slice. Put the peppers on a plate and sprinkle with 3 tablespoons of the liquid accumulated in the bowl holding the mushrooms.
Trim 1/2-inch from the bottom of the asparagus stems. If the asparagus are not young and tender, peel the stems. Snap or cut the asparagus into 1-inch lengths. Boil some water n a large pot. Add remaining 1 tablespoon sugar and lower the heat. Add the asparagus and simmer until tender. Cool asparagus in its cooking water for 5 minutes, and then remove from the water and set on a plate to cool further. After 15 minutes, put asparagus in the refrigerator for at least 30 minutes to chill.
In another pot, bring more water to a boil. Add a pinch of salt and baking soda. Cook beans in this water for 3 minutes. Cool the beans in the cooking water for 2 minutes, then remove from water and set on a plate to cool further. After 15 minutes, put beans in the refrigerator for at least 30 minutes to chill.
Put the tomatoes in another pot of boiling water for about 1 minute until the skins crack. Remove from the boiling water and plunge into a bowl of cold water. Peel the tomatoes and cube them.
Halve the cucumber lengthwise, remove seeds with a spoon, and slice into 1/4-inch pieces. Put the sliced cucumber in a bowl and add the remaining pinch of salt with 3 tablespoons of the liquid accumulated in the bowl holding the mushrooms.
Core and clean the lettuce and greens. Tear into bite-size pieces.
To serve, put a pile of the torn lettuce and greens on the chilled plates and drizzle with 2 tablespoons of the liquid accumulated in the bowl holding the mushrooms. Arrange the cooled vegetables, including the mushrooms, on the lettuce, alternating the colors. Drizzle with the remaining mushroom liquid, dividing equally among the plates.
Per serving (1/4 of recipe)
Calories: 185
Fat: 4.8 g
Saturated Fat: 0.7 g
Calories from Fat: 23.1%
Cholesterol: 0 mg
Protein: 9.7 g
Carbohydrates: 32.7 g
Sugar: 20.9 g
Fiber: 8.1 g
Sodium: 425 mg
Calcium: 137 mg
Iron: 4.7 mg
Vitamin C: 246.7 mg
Beta Carotene: 5639 mcg
Vitamin E: 5 mg
Source: Gundel, Budapest, Hungary. Published in Best in the World II, Jennifer Keller, R.D., editor.
Enjoy!
Regards,
Barb
----
Gundel Salad
Makes 4 servings
1 pound mushrooms, wiped clean with a paper towel, trimmed, and quartered
1 salt, to taste
1 black pepper, to taste
1 juice of 1 lemon
2 tablespoons balsamic vinegar
2 tablespoons rice vinegar or white wine vinegar
1 tablespoon + 1 teaspoon granulated sugar, divided
1 - 2 tablespoon olive oil
1 tablespoon vegetarian Worcestershire sauce
2 tablespoons chopped fresh parsley
4 red or yellow bell peppers
1 pound fresh asparagus (preferably white asparagus)
2 pinchs salt, divided
8 ounces green or yellow beans, trimmed and cut into 1-inch lengths
4 tomatoes
1 cucumber
2 heads Boston lettuce
12 dandelion leaves or other bitter greens such as arugula or watercress
Preheat oven to 450°F.
Put mushrooms in a bowl. Add salt and black pepper to taste, lemon juice, vinegars, 1 teaspoon sugar, oil, vegetarian Worcestershire sauce, and parsley. Mix carefully to avoid mashing the mushrooms. Cover and refrigerate for at least 30 minutes. At the same time, put 4 salad plates in the refrigerator.
Place bell peppers in a baking pan and cook them in the preheated oven for 4 minutes. Immediately transfer the cooked peppers to a small paper bag, seal, and set aside for 10 minutes. Then peel the peppers, remove seeds, and slice. Put the peppers on a plate and sprinkle with 3 tablespoons of the liquid accumulated in the bowl holding the mushrooms.
Trim 1/2-inch from the bottom of the asparagus stems. If the asparagus are not young and tender, peel the stems. Snap or cut the asparagus into 1-inch lengths. Boil some water n a large pot. Add remaining 1 tablespoon sugar and lower the heat. Add the asparagus and simmer until tender. Cool asparagus in its cooking water for 5 minutes, and then remove from the water and set on a plate to cool further. After 15 minutes, put asparagus in the refrigerator for at least 30 minutes to chill.
In another pot, bring more water to a boil. Add a pinch of salt and baking soda. Cook beans in this water for 3 minutes. Cool the beans in the cooking water for 2 minutes, then remove from water and set on a plate to cool further. After 15 minutes, put beans in the refrigerator for at least 30 minutes to chill.
Put the tomatoes in another pot of boiling water for about 1 minute until the skins crack. Remove from the boiling water and plunge into a bowl of cold water. Peel the tomatoes and cube them.
Halve the cucumber lengthwise, remove seeds with a spoon, and slice into 1/4-inch pieces. Put the sliced cucumber in a bowl and add the remaining pinch of salt with 3 tablespoons of the liquid accumulated in the bowl holding the mushrooms.
Core and clean the lettuce and greens. Tear into bite-size pieces.
To serve, put a pile of the torn lettuce and greens on the chilled plates and drizzle with 2 tablespoons of the liquid accumulated in the bowl holding the mushrooms. Arrange the cooled vegetables, including the mushrooms, on the lettuce, alternating the colors. Drizzle with the remaining mushroom liquid, dividing equally among the plates.
Per serving (1/4 of recipe)
Calories: 185
Fat: 4.8 g
Saturated Fat: 0.7 g
Calories from Fat: 23.1%
Cholesterol: 0 mg
Protein: 9.7 g
Carbohydrates: 32.7 g
Sugar: 20.9 g
Fiber: 8.1 g
Sodium: 425 mg
Calcium: 137 mg
Iron: 4.7 mg
Vitamin C: 246.7 mg
Beta Carotene: 5639 mcg
Vitamin E: 5 mg
Source: Gundel, Budapest, Hungary. Published in Best in the World II, Jennifer Keller, R.D., editor.