I would like a salad recipe from Paragary's in Sacramento, Calif., for a mushroom salad. Jarlsberg cheese and lemon juice are just some of the ingredients.
Sallie Miller Lowell, Temple Terrace
Cindy Shea of Spring Hill found chef Randy Paragary's recipe online. Unfortunately it only listed the ingredients with no directions and the video link did not work when I tried it. Cindy was able to see the video and learn that the dressing is a 4-to-1 ratio of olive oil to lemon juice. I found what appears to be his blog and there was a photo I used as guidance. I grated the cheese on the coarse side of a box grater. The accompanying recipe includes directions for how I prepared the salad. I used baby portobellos purchased whole so I could thinly slice them. I thought the presliced were too thick. Do not dress the salad until you are ready to serve it, as the mushrooms will get soggy. Cindy notes that in the video the chef comments that the salad is served at room temperature. He also says the best way to clean the mushrooms is to gently wipe them with a damp paper towel rather than put them under running water.
Barbara Sanborn of Tampa would like the recipe for mustard relish from Brown's restaurant in Kissimmee.
Recipes tested by Times correspondent Ellen Folkman unless otherwise noted. Send requests to You Asked For It, P.O. Box 1159, Crystal Beach, FL 34681 or email [email protected] Include your name, city and phone number.