Wild Mushroom and Walnut Oil Salad

Preparation info

  • Difficulty


  • Yield:


    First-course Servings

Appears in


By James Peterson

Published 1991

  • About

Be sure to use walnut oil made from roasted nuts (see “Nut Oils,”) when flavoring this salad. The greater your collection of wild mushrooms, the tastier the salad. The confit is optional.


wild mushrooms lb 675 g
duck fat, olive oil, or bacon fat 3 tbsp 45 ml
red wine vinegar or sherry vinegar ¼ cup 60 ml
roasted walnut oil, preferably from leblanc 3 tbsp 45 ml
extra-virgin olive oil 3 tbsp 45 ml
confit duck legs, meat shredded (optional) 2 2
salt and pepper to taste to taste
salad greens as needed as needed


  1. Clean the mushrooms and cut them into thick slices; if they are small, leave them whole. When cutting them in pieces, follow the contours of the mushroom to respect its shape.
  2. Heat the duck fat in a large sauté pan until it ripples and toss in the mushrooms. Sauté over high heat until browned and fragrant, about 10 minutes.
  3. Pour the vinegar and walnut and olive oils into the pan, add the duck meat, if using, and season with salt and pepper. Heat until the vinegar comes to a boil, then dump over the salad greens and toss gently.