Cooked - Gundel Salad

Prepare MushroomsPut the mushrooms in a bowl. Add salt and black pepper to taste, the lemon juice, the vinegars, the sugar, 4 tablespoons of the olive oil, the Worcestershire sauce and the parsley. Mix carefully to avoid mashing the mushrooms. Cover and refrigerate for at least 30 minutes, or longer. At the same time, put 4 salad plates in the refrigerator.1 pound mushrooms, wiped clean with a damp paper towel, trimmed and quarteredSalt and black pepper to tasteJuice of 1 lemon2 tablespoons balsamic vinegar2 tablespoons white wine vinegar1 teaspoon confectioners' sugar6 tablespoons olive oil1 tablespoon Worcestershire sauce2 tablespoons chopped fresh parsleyCook PeppersIn a baking pan, toss the yellow peppers with the remaining 2 tablespoons of oil and put them in a preheated 325°F oven. After 4 minutes, transfer to a small paper bag, seal it and set aside for 10 minutes. Peel the peppers, remove seeds and slice. Put the cooked peppers on a plate and sprinkle with 3 tablespoons of the liquid accumulated in the bowl holding the mushrooms.6 tablespoons olive oil4 yellow bell peppersCook AsparagusTrim ½-inch from the bottom of the asparagus stems, if necessary, and if the asparagus are not young and tender, peel the stems. After peeling, cut into 1-inch lengths. In a large pot, bring 4 cups of water to a boil. Add the sugar and lower the heat. Add the asparagus and simmer for about 12 minutes until tender. Cool the asparagus in its cooking water for 5 minutes, and then remove from the water and set on a plate to cool further. After 15 minutes, put the asparagus in the refrigerator for at least 30 minutes to chill.1 pound asparagus, preferably white asparagus1 Tablespoon granulated sugarCook Green BeansIn another pot bring 4 cups of water to a boil. Add a little salt and the baking soda. Cook the green beans in the water for 3 minutes. Cool in the cooking water for 2 minutes, and then remove from the water and set on a plate to cool further. After 15 minutes, put the beans in the refrigerator for at least 30 minutes to chill.8 ounces green beans, trimmed and cut into 1-inch lengthsPinch of baking sodaPrepare TomatoesPut the tomatoes in another pot of boiling water for about 1 minute until the skins crack. Remove from the boiling water and plunge into a bowl of cold water. Peel the tomatoes and cube them.4 tomatoesPrepare CucumberHalve the cucumber lengthwise, remove seeds with a spoon and slice into ¼-inch pieces. Put in a bowl, add a pinch of salt and 3 tablespoons of the liquid accumulated in the bowl holding the mushrooms.Salt and black pepper to taste1 cucumberPrepare lettuceCore and clean the lettuce. Tear into bite-size pieces. Wash and drain the lettuce.2 heads Boston lettuceServe SaladTo serve, put a pile of the torn lettuce on the chilled plates and drizzle with 2 tablespoons of the liquid accumulated in the bowl holding the mushrooms. Arrange the cooled vegetables, including the mushrooms, on the lettuce alternating the colors. Drizzle with the remaining mushroom liquid, dividing it equally among the plates.1 pound mushrooms, wiped clean with a damp paper towel, trimmed and quartered4 yellow bell peppers1 pound asparagus, preferably white asparagus8 ounces green beans, trimmed and cut into 1-inch lengths2 heads Boston lettuce