Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1 Small sweet red pepper, 2 oz Parmesan cheese (in one
-halved and seeded -piece)
1/4 lb Fresh shiitake mushrooms 2 qt Mixed greens (such as
1/4 lb Fresh oyster mushrooms -arugula, with flowers if
1/3 c Olive oil -possible, watercress,
2 tb Red-wine vinegar -oak-leaf lettuce, young
1 ts Dry mustard -mustard, dandelion, or
1 ts Sugar -beet tops)
1/2 ts Worcestershire sauce Blanched sugar-snap pea pods
1/4 ts Dried thyme leaves -and asparagus tips (opt)
1/4 ts Salt

1. Heat broiler. Place red pepper halves, cut sides down, on broiler
pan. Broil 4 inches from heat source until skin blisters and
chars-about 5 minutes. Transfer pepper halves to plastic bag; let
stand 15 minutes.

2. Rinse or wipe mushrooms clean with damp paper towels. Discard
stems from shiitake mushrooms. Place mushrooms in small bowl. For the
salad dressing, in jar with tight-fitting lid, combine oil, vinegar,
mustard, sugar, Worcestershire, thyme, and salt. Shake until well
mixed. Toss mushrooms with 1 T of the salad dressing. Set aside
remaining dressing.

3. Place mushrooms in single layer on broiler pan. Broil about 4
inches from heat source for 1 minute; turn mushrooms. Broil 1 minute
longer or just until cooked through. Set aside to cool.

4. With vegetable peeler, shave cheese into thin slices. Peel skin off
pepper halves. Cut pepper into strips. Rinse greens and spin dry. In
large bowl, toss mixed greens with cheese, pepper strips, mushrooms,
and remaining salad dressing. Spoon onto serving plates. Garnish with
pea pods and asparagus, if desired.

Country Living/June/90 Scanned fixed by DP GG

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