Parsley, Cabbage, and Mushroom Salad |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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Ingredients:
1 tablespoon white-wine vinegar |
1 teaspoon coarse-grain dijon mustard |
1/2 teaspoon salt |
1/4 teaspoon sugar |
1/8 teaspoon black pepper |
3 tablespoons extra-virgin olive oil |
1/2 pound thinly sliced cabbage (4 cups) |
1/4 pound bibb lettuce (2 to 3 heads), leaves separated and torn if large |
1/4 pound mushrooms, trimmed and thinly sliced (1 1/2 cups) |
4 cups loosely packed fresh flat-leaf parsley leaves (from a 1/4-lb bunch) |
1 tablespoon finely chopped fresh chives |
Directions:
1. Whisk together vinegar, mustard, salt, sugar, and pepper in a large bowl, then add oil in a slow stream, whisking until emulsified.
2. Add remaining ingredients and toss just before serving.
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