Warmer weather is upon us and the mind wanders to salads. Try this one, it is really yummy.
- 1 tbsp. shallot, finely minced
- 3 tbsp. sherry vinegar
- sea salt and ground pepper to taste
- 9 tbsp. olive oil, divided
- 1 -1 1 /2 lbs. white mushrooms, dusted clean and rough chop
- 2 tbsp. butter, divided
- 2 tsp. thyme leaves, divided
- 6-8 large handfuls of mixed green salad, washed, dried and chilled
- 1/2 cup finely chopped flat leaf parsley
- 1/4 lb. block Asiago cheese, shaved
- 1/2 cup toasted pecans, coarsely chopped
In a small bowl mix together the shallot, vinegar and a couple of pinches of salt and pepper to make the vinaigrette. Let this sit for 10-15 minutes, then add 5 tbsp. of the olive oil and set aside.
Heat a large frypan over high heat until hot. Add 2 tbsp. of the olive oil and 1 tbsp. butter to the pan. When the butter begins to foam, add 1/2 the mushrooms. Season with 1 tsp. of the thyme and generous pinches of salt and pepper. Cook for about 4-5 minutes, stirring occasionally. If you have to, reduce the heat. The mushrooms should be tender and a little crispy. transfer these to a plate and repeat the procedure with the remaining oil, butter, mushrooms and thyme.
When this is done, return the first batch of the mushrooms to the pan and stir to combine and heat through. Toss them and cook for about 1 1/2 minutes.
In a large bowl, add the greens and parsley. Spoon the hot mushrooms over this.
Return the pan to the stove and add 3/4 of the vinaigrette, scraping all the bits. When this is hot, pour over the entire salad and toss to coat the salad leaves and mushrooms. Salt and pepper to taste.
To serve, arrange the salad on a platter and, using a vegetable peeler, shave the Asiago cheese over the salad and top with the pecans. Enjoy!