Wild Mushroom and Walnut Oil Salad
Preparation info
Difficulty
Easy
Yield:
4
First-course Servings
Appears in
Sauces
Published 1991
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.
Ingredients
| wild mushrooms | ||
| duck fat, olive oil, or bacon fat | ||
| red wine vinegar or sherry vinegar | ||
| roasted walnut oil, preferably from leblanc | ||
| extra-virgin olive oil | ||
| confit duck legs, meat shredded (optional) | ||
| salt and pepper | to taste | to taste |
| salad greens | as needed | as needed |
Method
- 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.
- 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.
- 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.
Copyright © 2017 by James Peterson. Published by Houghton Mifflin Harcourt Publishing Company. All rights reserved.