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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.


Ingredients


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


Mushroom assortment: Porcini, chanterelle, Portabella, White button


Marinade:


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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