DailyInbox.com: The Recipe File -- Tuesday, December 5, 2000

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Title: DailyInBox: The Recipe File

Advertisement: Support Daily InBox: The Recipe File -- click here! -- Other Great E-Mails -- Bible Verses Bits & Pieces Chicken Soup for the Soul Daily Reflections Proverbs Plus The Recipe File Life Tips Messages from the Masters Quotes from the Masters Family Minute   The Recipe File is a free e-mail service from DailyInbox.com that provides selected recipes from award-winning Junior League cookbooks. Print this recipe Send this recipe to a friend Home Subscribe Yourself Modify Your Subscription Unsubscribe or Cancel Privacy Statement About Us   Get $400 cash back from American Airlines Get $400 cash back from American Airlines and the lowest price--guaranteed--on Sony PlayStation®, products from Nikon®, Black and Decker®, and more! Limited-time offer! http://www.dailyinbox.com/cgi-bin/shopdisc_rcp Appetizers, Salads and Breads: Asparagus Mushroom Salad with Basil Vinaigrette from Stop and Smell the Rosemary... Recipes and Traditions to Remember INGREDIENTS FOR BASIL VINAIGRETTE: 1 tablespoon Dijon mustard 1 large egg yolk 2 shallots, chopped 1 clove garlic, chopped 1-1/2 cups extra virgin olive oil 1/4 cup fresh lemon juice 1/2 cup balsamic vinegar 1/2 cup minced fresh basil salt freshly ground pepper INGREDIENTS FOR SALAD: 1 pound fresh asparagus, trimmed, blanched and chilled 8 ounces fresh cremini mushrooms (brown caps), sliced paper thin 1/2 medium red onion, diced 1/4 cup diced tomato 2 tablespoons chopped fresh parsley salt freshly ground pepper      __________ 12 radicchio leaves TO PREPARE: Basil Vinaigrette:  Blend mustard, egg yolk, shallots and garlic in a food processor.  With machine running, add oil slowly in a thin steady stream.  Transfer mixture to a small bowl and whisk in lemon juice, vinegar and basil.  Season with salt and pepper.  Cover and refrigerate.      When ready to serve, cut asparagus diagonally into 1-inch pieces.  Combine asparagus, mushrooms, onion, tomato and parsley.  Toss with vinaigrette and season with salt and pepper.  Mound asparagus mushroom salad into radicchio cups and place on a serving platter. SERVES 6 Copyright 1996 The Junior League of Houston, Inc.  All rights reserved. Visit The Junior League of Houston web site to purchase copies of Stop and Smell the Rosemary and other fine cookbooks, or call (713)627-COOK. The Junior League of Houston, Inc. is an organization of women committed to promoting voluntarism, developing the potential of women and to improving the community through the effective action and leadership of trained volunteers.  Its purpose is exclusively educational and charitable.  All proceeds from League fundraising efforts, including from the sale of Stop and Smell the Rosemary, are returned to the community.   Subscribe a Friend to The Recipe File Share these recipes with a friend today Please enter your name and the email address of the friend or colleague you would like to subscribe in the spaces provided below. Your friend will be sent an email informing him or her that you have given them a free subscription to The Recipe File provided by DailyInbox.com! Your Name: Your Friend's E-Mail Address: (one address per box)     Subscription Information You are subscribed with e-mail address:  [archive@jab.org] To modify your subscription information visit:  The Subscription Center To unsubscribe immediately, click here:  The Remove Page To unsubscribe using email, forward this message to:  [EMAIL PROTECTED]