Warmed Wild Mushroom Salad with Frisee, Anchovy Vinaigrette, and Fresh Parsley
- 2 anchovy
- 2 small garlic cloves
- salt to taste (anchovies may be salty so taste before adding)
- juice of one lemon
- 2 teaspoons Dijon mustard
- 1/2 cup grated parmesan
- 1/2 cup olive oil
- freshly ground black pepper
- 2-4 heads frisee or any other bitter green or chicory; puntarelle, escarole, radicchio or endive are all great substitutes
- 2 pounds wild mushroom mix I prefer oyster, hen of the woods, cremini and sometimes chanterelles when in season locally
- 1/4 pound butter
- 4 sprigs thyme
- 2 shallots shaved very thin
- 1 cup canola or any other vegetable oil
- 1 bunch parsley leaves picked and washed
- 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.
- Once frisee has been cleaned, place in ice water while preparing everything else. It will curl the ends and make it extra crunchy.
- 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.