Wild Mushroom Salad with Frisee & Anchovy Vinaigrette
User Reviews
4.9
Wild Mushroom Salad with Frisee & Anchovy Vinaigrette
Description
Wild Mushroom Salad with Frisee & Anchovy Vinaigrette brings together sautéed wild mushrooms cooked to a golden brown with butter, thyme, and shallots, combined with crisp frisée leaves that are pre-soaked in ice water to increase crunchiness. The frisée provides a slightly bitter contrast to the mushrooms' savory richness. The anchovy vinaigrette blends anchovies, garlic, lemon juice, Dijon mustard, parmesan cheese, and olive oil into a lightly emulsified dressing. This dressing adds salty, tangy, and umami notes that enhance the salad without overpowering the natural mushroom flavors.
The mushrooms are carefully cleaned without water to maintain their texture and sautéed in very hot oil to achieve a pleasing caramelization. The salad balances the bitterness of greens, the earthiness of mushrooms, and the savory punch from anchovies and parmesan in the vinaigrette. It can serve as a sophisticated starter or side dish.
Ingredients
Anchovy Vinaigrette:
- 2 anchovy
- 2 garlic small cloves
- salt to taste, anchovies may be salty so taste before adding
- 1 lemon juice
- 2 teaspoons Dijon mustard
- 1/2 cup parmesan grated
- 1/2 cup olive oil
- black pepper freshly ground
other Ingredients:
- 2-4 frisée or any other bitter green, heads
- 2 pounds mushroom wild mix
- 1/4 pound butter
- 4 prigs thyme
- 2 shallot shaved very thin
- 1 cup canola oil or any other vegetable oil
- 1 bunch parsley leaves picked and washed
Instructions
Anchovy Vinaigrette
- In a blender or mortar and pestle, mash/blend the anchovy, garlic, and a pinch of salt to a paste.
- Squeeze in the lemon juice and stir to break up the anchovy paste.
- Beat in the mustard.
- Either slowly add or whisk in the olive oil, a little at a time.
- The vinaigrette should emulsify but will never become super tight and even, and that’s ok.
- Stir in the pepper and parmesan cheese at the end.
Salad
- Once frisee has been cleaned, place in ice water while preparing everything else. It will curl the ends and make it extra crunchy.
Mushrooms
- Meanwhile, in a super hot large sauté pan, add half canola oil and look for smoke.
- When smoking, add 1 pound of the mushrooms, (making sure they are cleaned with stems broken off the bottoms-don’t ever use water to clean mushrooms-if dirty, just wipe with a kitchen towel).
- Sauté mushrooms until golden brown, and at the end, add half the butter, 2 sprigs of thyme, and one shallot shaved.
- Toss mushrooms to get easily coated with the butter mix, and when slightly crunchy and browned, pour out onto cooling rack, letting the butter fall to the bottom to strain the mushrooms.
- Repeat this step with the second pound until all mushrooms are cooked.
- While hot, toss the mushrooms into a mixing bowl with the frisee, anchovy vinaigrette, and parsley leaves.
- Mix well and serve warm.
Notes
User Reviews
Overall Rating
4.9
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