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The Caterer

Insalata di porcini alla griglia (Chargrilled cepe salad)

02 November 2006
Insalata di porcini alla griglia (Chargrilled cepe salad)

Ingredients (Serves four)

1/2 clove garlic
2 handfuls of flat-leaf parsley
300g small porcini mushrooms
Extra-virgin olive oil
1/2 lemon
2 handfuls of mixed green salad leaves
5 celery stalks, cut into matchstick strips
50g Parmesan
4tbs oil and lemon dressing (see note)
Small bunch of chives, cut into batons
Salt and pepper

NB: For the oil and lemon dressing (makes about 200ml), put a pinch of salt into a screw-top bottle or jar, then add 3tbs of lemon juice and leave for a minute or so until the salt dissolves. Add the 150ml of extra virgin olive oil, shake well to emulsify and use dressing immediately.

Preheat the grill or, preferably, a ridged griddle pan. Squash the garlic to a paste with the back of a knife, then put the parsley on top and chop it so that the two mix together well.

Cut the mushrooms lengthways into slices about 5mm thick (cutting through the stem, too) and reserve any trimmings. Season the slices and brush with extra virgin olive oil, then dust with the parsley and garlic mixture.

Grill the porcini slices, turning them over to cook the other side as soon as they start to brown. Rub the serving plate or plates with the halved lemon and arrange the porcini on top.

Slice any reserved porcini trimmings very finely and mix with the salad leaves and celery strips. Grate about two tablespoons of the Parmesan, season the salad and mix with the grated cheese.

Toss the salad with the dressing, then pile it on top of the porcini and scatter with the chives. Shave the rest of the Parmesan and sprinkle it over the top.

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