Mushroom salad

Gooseberry salad

• 300 GRAM MUSHROOMS, halved
• 2 CLOVES GARLIC, chopped
• 1 ONION, chopped
• 1 GREEN SWEET PEPPER, cut
• HANDFUL CHIVES, cut
• 3 TBSP LEMON JUICE
• 5 TBSP OLIVE OIL

• 250 GRAM MIXED LETTUCE
• 200 GRAM GOOSEBERRIES
• 1 TBSP SUGAR
• 100 GRAM ROQUEFORT, in cubes
• 4 TBSP OLIVE OIL
• 2 TBSP LEMON JUICE

Beat for the dressing the lemon juice with olive oil, garlic and pepper and salt to taste. Mix the mushrooms with the onion and the pepper and pour the dressing on top. Sprinkle with chives.

This is a Lebanese reipe. The "March 14th coalition" was established in the Lebanon after the Cedar Revolution of 2005. The coalitions calls for a sovereignity over all Lebanese territories. Click on culinary calendar for more links between cooking and history.

Put the lettuce in a bowl. Add 1/4 cup of water and the sugar to the gooseberries and poach them 3 minutes; allow to cool down. Beat the olive oil with the lemon juice and pepper and salt to taste for the dressing and pour over the lettuce. Crumble the blue cheese on the lettuce and distribute the gooseberries on top.

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