Launch a dinner for four with this beautifully arranged salad drizzled with a mild sour cream dressing.
- Portion size 4 servings
- 4 shiitake mushrooms (about 2 oz/60 g total)
- 4 white mushrooms
- 1 avocado
- lemon juice (optional)
- 4 romaine lettuce
- 4 watercress
- 4 parsley
- 1/2 cup sour cream
- 1 tablespoon dry white wine
- 2 teaspoons sherry vinegar
- 2 teaspoons white wine vinegar
- 1 tablespoon finely chopped green onion green part only
- 1/4 teaspoon Dijon mustard
- 1/4 teaspoon grainy mustard
- 1/4 teaspoon salt
- pinch freshly ground pepper
Dressing: In bowl, combine sour cream, wine, vinegar, onion, mustard, salt and pepper; cover and chill for 1 hour to blend flavours. Taste and adjust seasoning.
Meanwhile, remove stems from shiitake and white mushrooms (use white mushroom stems in omelettes and tough shiitake stems in soups). Wipe caps with damp cloth; cut shiitake caps into 1/4-inch (5 mm) slices. With sharply pointed paring knife, flute white mushroom caps by carving out thin circular strips, starting at centre of top down to edge. Peel avocado; quarter and cut lengthwise into 1/2-inch (1 cm) slices. Sprinkle with lemon juice (if using) to prevent browning.
Arrange romaine leaves on 4 salad plates, pressing leaves down to make stable base. Alternate slices of shiitake and avocado diagonally across leaves. Place fluted mushroom at stem end of each leaf and add sprig of watercress. Pass dressing separately to drizzle over salad.