Mushroom & Walnut Salad with Sour Cream Dressing

Fresh, light and perfect for lunch or a dinner first course. Button mushrooms, walnut pieces, scallions, lemon juice, sour cream, salt and pepper are combined and chilled in the fridge, covered, for an hour (or up to 5-6 hours). The perfect do-ahead meal. When ready to serve, spoon the mixture onto a few leaves of Boston lettuce and sprinkle with chopped fresh parsley, chives, or tarragon. Nice with a buttery chardonnay!

Based on Jacque Pépin's recipe in "Fast Food My Way."

Based on Jacque Pépin's recipe in "Fast Food My Way."


4 c. sliced mushrooms
3/4 c. walnut pieces
2/3 c. sour cream
1/2 c. minced scallions
2 T. fresh lemon juice
1/2 to 1 tsp. salt
1 tsp. fresh ground pepper
Boston Lettuce Leaves (about 2 to 3 leaves per person)
2-3 T. fresh chopped herbs (chives, parsley, or tarragon)

In a large bowl combine the mushrooms, walnut pieces, sour cream, scallions, lemon juice, salt and pepper. Mix well, cover and put in the fridge until ready to serve (1 to 5 hours ahead). When ready to serve, arrange lettuce leaves in four plates or bowls, spoon the mushroom salad onto the leaves, sprinkle with fresh herbs, and serve.

– Jacques Pépin, "Fast Food My Way"