Mushroom Salad Milanese Recipe:

1. Wash  mushrooms and peel, leaving the cap and stem together.
2. Heat water and lemon juice to boiling in saucepan.
3. Add mushrooms.
4. Cover and simmer over low heat for 5 to 10 minutes, or until tender.
5. Drain and place in a bowl with the salad dressing.
6. Chill in the refrigerator for several hours, turning the mushrooms occasionally to marinate them throughly.
7. Cut the mushrooms in half.
8. For each salad, mound 1/3 cup of cottage cheese in the center of the salad greens.
9. Place 1/2 tomato slice with a half mushroom (cut-side down).
10. Garnish the top with cheese and three olive slices.
11. Makes 4 servings

List of ingredients required:

• 4 large mushrooms.
• 1/4 cup water.
• 1/2 teaspoon lemon juice.
• 2 tablespoons Italian-style salad dressing.
• 1 1/3 cups creamed cottage cheese.
• Salad greens.
• 1 tomato, cut in 4 slices and halved.
• 4 stuffed olives, cut in thirds.

1. Cut the beef into matchstick strips

2. Blend the oil, vinegar and mustard thoroughly in a bowl

3. Add the anchovy fillets, capers, chives and parsley

4. Season with pepper

5. Marinate the meat in the mixture for at least 1 hour

6. Arrange the potato slices around the edge of a serving dish

7. Pile the meat salad in the center and garnish with chopped hard-boiled eggs

List of ingredients required:

1 tablespoon wine vinegar
4 tablespoons olive oil
1 and 1/2 level teaspoons dry English mustard
Black pepper
8 cooked, thinly sliced potatoes
2 hard-boiled eggs
1/2 to 3/4 lb roast beef
4 finely chopped anchovy fillets
2 teaspoons finely chopped capers
1 level tablespoon finely chopped parsley
1 level tablespoon chopped chives