SICILIAN MUSHROOM SALAD

Garlic, raisins, and pine nuts season this distinctive salad. For best flavor, marinate vegetables a full two hours. This tends to get too soggy, so avoid preparing this the day before.

_ c. olive oil

_ c. white wine vinegar

¼ c. drained capers

_ c. minced parsley (or fresh fennel sprigs!)

3 cloves garlic, minced

_ c. raisins or currants

1 lb. mushrooms, thinly sliced

1 lg. carrot, shredded

¼ c. pine nuts

In a large bowl, gently mix all ingredients except the pine nuts until vegetables are evenly coated. Cover and chill at least 30 minutes or up to 2 hours.

Meanwhile, place pine nuts in a 8- or 9-inch wide pan. Bake in a 375° oven until golden, 5 to 7 minutes. Let cool.

To serve, arrange individual portions of the mushroom salad on cleaned, fresh lettuce leaves and sprinkle with pine nuts.

Makes about 6 servings.

(Note: This has generally been a real hit with the family. Too soggy at one Thanksgiving dinner, and think it may have marinated too long.)