This Week's Recipe

PORCINO MUSHROOM SALAD From Prego chef-owner John Watts 1/4 cup freshly squeezed lemon juice 1 tablespoon chopped fresh Italian parsley 1 garlic clove, peeled 1 shallot, peeled 1 1/2 tablespoons white balsamic vinegar 1 teaspoon Dijon mustard 1 cup plus 1 tablespoon olive oil (divided use) Salt Ground black pepper 10 porcini or other wild mushrooms, thickly sliced and grilled 1 bunch fresh arugula 6 radicchio leaves 6 slices blood orange or grapefruit 12 walnut halves 4 to 6 cherry or grape… More information...

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