Insalata Festival (Salad With Gruyere and Mushrooms)
Ready In: 1 hr 40 mins
Serves: 8-10
Ingredients
- 3 -4 tablespoons unsalted butter
- 9 ounces mushrooms, finely sliced
- 1⁄2 medium onion, finely diced
- 1 teaspoon dried thyme
- 1 teaspoon dried basil
- 1 teaspoon dried chervil
- 1 pinch cayenne
- salt and pepper
- 2 -3 celery ribs, thinly julienned
- 10 ounces gruyere, uniformly julienned
- 8 -10 pitted black olives
- 1⁄4 cup fresh lemon juice
- 2 tablespoons fresh parsley, chopped
- 1 truffle, finely sliced (optional)
- 6 large lettuce leaves
- 6 sprigs parsley, chopped
Al Limone
- 6 tablespoons fresh lemon juice
- 1 pinch cayenne
- 1 tablespoon Dijon mustard
- 1 teaspoon dried chervil
- 1⁄2 cup extra virgin olive oil
- 2 tablespoons extra virgin olive oil
- salt
- freshlt white pepper
Directions
- Heat the butter in a skillet and saute the mushrooms lightly.
- Add the onion, thyme, basil, chervil, and cayenne and cook for a few more minutes, stirring.
- Season with salt and pepper, remove and chill.
- Toss the chilled mushrooms with celery, cheese, olives, lemon juice, and 1 TBS of chopped parsley.
- Add the sliced truffles and toss again.
- Cover and refrigerate for at least 1 hour to chill and to marinate.
- When ready to serve, place the large lettuce leaves open on each plate.
- Divide the mushroom mixture equally among the chilled plates on top of the lettuce leaves.
- Then prepare Al Limone: Place lemon juice, cayenne, mustard, and chervil in a small, high-sided bowl and whisk to combine.
- Begin adding oil, drop by drop, while whisking constantly to form an emulsion.
- Continue adding the oil until all is used.
- Season with salt and pepper and drizzle a teaspoon or so of dressing over each salad filled lettuce leaf.
- Garnish with chopped parsley.
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