Email to Mand      

Recipe Categories: gijane's HOME PAGEAPPETIZERS BABYFOOD BAKING BBQ BEAUTYMAKEUP BEVERAGES BOOZE BREAD BREAKFAST BRITISH CAKESandPIES CANDY CASSEROLES CELEBRITY CHILI2 CHILLI COOKIES COOKINGTIPS COPYCAT CROCKPOT DESSERTS EGGLESS EGGS ETHNIC FISHandSEAFOOD FOODHISTORY FRUIT GAME HISTORICAL HOLIDAYS HOUSEHOLD Humor ITALIAN JAMSandJELLIES KIDS LowCarb4Sean LOWFAT MAFIARECIPES MARINADES MEATS MICROWAVE PASTA PASTRIES PETS PICKLES PIZZA POULTRY RAMEN-NOODLES RICE ROCCODISPIRITO SALADandDRESSING SALSA SANDWICHES SAUCES SideDishes SNACKS SOUPSandSTEWS TAILGATE VEGAN VEGETABLES VEGETARIAN WINGS

Dean Forest Salad




Source of Recipe


The Fountain Inn, Gloucestershire


Recipe Introduction


A wonderful green salad with pinenuts and wild mushrooms; perfect for hot
summer's evenings and analogous of the Royal Forest of Dean itself.



List of Ingredients




3 different green Lettuces (we use Endive, Oak Leaf and Iceberg)
Cucumber,
Green Pepper,
Celery,
Spring Onion,
Pinenuts
Prepared Wild Mushrooms (can usually be purchased, in vinaigrette, from delicatessens)
Vinaigrette Dressing.


Recipe



Wash all the salad items before you begin.

Roughly tear the different lettuce leaves and place in a bowl.

Finely chop the cucumber, celery, green pepper and spring onions, and add to the lettuce.

Add three tablespoons of freshly made vinaigrette and use a pair of metal spoons to coat the ingredients, by carefully tossing them, in the bowl.

Empty out onto a plate and dress with the pinenuts and wild mushrooms.

Serve with fresh crusty bread and a pint of Freeminer Ale brewed only in the Royal Forest of Dean!