Chanterelle Salad Dated 1972 |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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CHANTERELLE SALAD DATED 1972 This recipe came from an estate sale. I obtained it when I purchased the family collection from the Robinson Estate in Wylie, Texas in 1986. Ingredients:
1 tablespoon butter |
2 shallots pared and finely chopped |
10 ounces sliced chanterelles |
2 ounces balsamic vinegar |
1 ounce walnut oil |
1 tablespoon chopped parsley |
1 teaspoon chopped tarragon |
1 teaspoon salt |
1 teaspoon black pepper |
Directions:
1. Melt butter in medium skillet then add shallots and sweat.
2. Add chanterelles and cook until tender then place in bowl.
3. Add vinegar, oil and herbs then toss to combine.
4. Season to taste then refrigerate until chilled.
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