Lettuce and Friends Salad
By: Harry Haff
Posted: Nov. 02, 2012

Harry’s Pairing Note: Serve with a Chianti Classico. This wine has good acid so no need for vinegar. It retains the dried cherry aroma and flavor of a good Chianti with a touch of oak and vanilla, maybe a little smoke as well. Serve with artisan sourdough bread that has no sugar.


Bibb lettuce, 2 heads. Also look to mesclun mix for this salad.

Mushroom assortment: Porcini, chanterelle, Portabella, White button


4 ounces Extra Virgin olive oil

4 grinds of fresh black pepper

Salt, to taste

To make the salad:

1. Whisk together the marinade ingredients and add mushrooms. Let stand about 30-45 minutes.

2. Remove the outermost leaves, peel off inner leaves and place in colander set in a bowl of water.

3. Dip and drip the lettuce a couple of times then dry on paper towels.

4. Arrange lettuce on service plates, spoon marinated mushrooms over the lettuce.

5. Top each plate with a squirt of lemon juice, a grind of black pepper and a sprinkle of Romano cheese.

Tip: Mix the salad assortment to taste, figuring one to two ounces per person.

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