Because the mushrooms aren't cooked, it's important to use very fresh cèpes in this salad. When shopping, look for firm mushrooms with no dark brown spots.
Recipe information
Total Time
20 minutes
Yield
Makes 4 servings
Ingredients
3 tablespoons fresh lemon juice
1 garlic clove, minced
9 tablespoons extra-virgin olive oil
1 pound fresh cèpes (porcini), cut vertically into 1/8-inch-thick slices
1 tablespoon chopped fresh parsley
1 tablespoon chopped fresh chives
1 tablespoon chopped fresh tarragon
Shaved Parmesan cheese
Preparation
Whisk lemon juice and minced garlic in medium bowl. Gradually whisk in olive oil. Season dressing to taste with salt and pepper. Arrange mushroom slices on serving platter, overlapping slightly. Sprinkle mushrooms with salt and pepper. Pour dressing over (mushrooms will soak up dressing). Sprinkle parsley, chives, and tarragon over mushrooms. Garnish with shaved Parmesan cheese and serve.
