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Mushroom & Celeriac Salad

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MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: MUSHROOM & CELERIAC SALAD
 Categories: Salads
      Yield: 2 Servings
 
    175 g  Button mushrooms
    1/2    Lemon; juiced
    100 g  Celeriac
           Various lettuce leaves
           Watercress, washed
      1    Garlic clove; crushed
      2 tb Thick Greek yogurt
      1 tb Dijon or mild mustard
        tb Finely chopped summer herbs
           Salt and pepper to taste
 
  When celeriac is unobtainable, you can use finely sliced celery heart
  for this delicious salad. The mixture is flavoured with garlic, mild
  mustard and summer herbs, and is lovely served with warm granary
  bread.
  
  Slice or quarter the mushrooms and sprinkle lemon juice over them.
  Peel the celeriac and cut into matchstick-sized pieces or shred in the
  food-processor. Drop immediately into water to which you have added a
  squeeze of lemon or spoonful of vinegar to stop it discolouring while
  you quickly prepare the rest of the salad.
  
  Arrange the salad leaves on two plates. Add the crushed garlic to the
  yogurt. Stir in the mustard, salt and pepper. Drain the celeriac and
  stir into the dressing. Add the mushrooms and the chopped herbs and
  mix well. Pile the mixture on to the salad leaves and serve as soon
  as possible.
  
  Copyright Rosamond Richardson 1996
  
  Meal-Master format courtesy of Karen Mintzias
 
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