This was my first taste of the south of France.
This technique, roasting mushrooms with a little bit of oil and wine until they become tender with a slightly browned exterior, duplicates the delicious effects of sauteing with a minimum of fat and effort.
Instead of only iceberg lettuce, try wedging other nutritious salad greens, such as romaine and radicchio.
The French figured out a long time ago that the best way to cut the heat of a raw radish is to dip it into softened butter and sprinkle it with salt. They also take it one step further and put it on a baguette, turning it into a light lunch or a snack with wine.