Insalata Festival (salad With Gruyere And Mushrooms)

Total Time: 1 hr 40 mins Preparation Time: 40 mins Cook Time: 1 hr

Ingredients

• Servings: 8
• 3 -4 tablespoons unsalted butter
• 9 ounces mushrooms, finely sliced
• 1/2 medium onion, finely diced
• 1 teaspoon dried thyme
• 1 teaspoon dried basil
• 1 teaspoon dried chervil
• 1 pinch cayenne
• salt and pepper
• 2 -3 celery ribs, thinly julienned
• 10 ounces gruyere, uniformly julienned
• 8 -10 pitted black olives
• 1/4 cup fresh lemon juice
• 2 tablespoons fresh parsley, chopped
• 1 truffle, finely sliced (optional)
• 6 large lettuce leaves
• 6 sprigs parsley, chopped
• 6 tablespoons fresh lemon juice
• 1 pinch cayenne
• 1 tablespoon dijon mustard
• 1 teaspoon dried chervil
• 1/2 cup extra virgin olive oil
• 2 tablespoons extra virgin olive oil
• salt
• freshlt pepper

Recipe

• 1 heat the butter in a skillet and saute the mushrooms lightly.
• 2 add the onion, thyme, basil, chervil, and cayenne and cook for a few more minutes, stirring.
• 3 season with salt and pepper, remove and chill.
• 4 toss the chilled mushrooms with celery, cheese, olives, lemon juice, and 1 tbs of chopped parsley.
• 5 add the sliced truffles and toss again.
• 6 cover and refrigerate for at least 1 hour to chill and to marinate.
• 7 when ready to serve, place the large lettuce leaves open on each plate.
• 8 divide the mushroom mixture equally among the chilled plates on top of the lettuce leaves.
• 9 then prepare al limone: place lemon juice, cayenne, mustard, and chervil in a small, high-sided bowl and whisk to combine.
• 10 begin adding oil, drop by drop, while whisking constantly to form an emulsion.
• 11 continue adding the oil until all is used.
• 12 season with salt and pepper and drizzle a teaspoon or so of dressing over each salad filled lettuce leaf.
• 13 garnish with chopped parsley.