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Karoly Gundel, Hungary's best known restaurateur, created many imaginative dishes that are still served in his country today.
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| What You Need: |
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6 medium-sized mushroom caps
6 tablespoons olive or salad oil
1 head leafy lettuce, washed, dried, torn into bite-size pieces, and chilled
1 medium-sized cucumber, peeled and sliced thinly
1 medium-sized green pepper, cleaned and cut into strips
12 cold, cooked asparagus tips
2 tablespoons wine vinegar
Salt, pepper to taste
2 tablespoons chopped fresh dill or parsley
1 large tomato, peeled and cut into wedges
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| How To Cook: |
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1. Clean mushrooms by rinsing quickly under running water or wiping with wet paper toweling to remove all dirt.
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2. Wipe dry and slice thinly. Saute in 1 tablespoon oil for 2 minutes; cool.
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3. When ready to serve, put lettuce in a salad bowl.
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4. Add remaining 5 tablespoons oil; toss lightly.
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5. Add mushrooms and remaining ingredients, except tomatoes; toss.
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6. Serve at once garnished with tomatoes.
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