Pico Pico Fern Salad With Morel Mushrooms And Wal... |
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Prep Time: 0 Minutes Cook Time: 10 Minutes |
Ready In: 10 Minutes Servings: 6 |
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.If you haven't thought 'outside the box' lately; now is as good a time as any. The cost of this delicious salad in any restaurant would be upwards of $15.00. And as morels and pico pico are not that easy to come by, that would be a fair price. Read more . So, if you can get the ingredients, try to make it. Executive Chef Melissa Perello Fifth Floor - San Francisco, Calif., USA Ingredients:
1 lb pico pico or fiddlehead ferns |
1/2 lb morel mushrooms, sliced |
2 tbsp + as needed walnut oil |
2 tbsp walnut vinegar ( champagne or wine vinegar may be substituted) |
sea salt and freshly ground black pepper to taste |
1 small piece aged cheese, firm, sharp gouda |
Directions:
1. Instructions:
2. Blanch ferns in salted, boiling water for 60 to 90 seconds. Remove from water and put into an ice water bath. Reserve to cool.
3. Sauté morels until tender; reserve to cool.
4. Combine ferns and mushrooms in a mixing bowl. Toss with walnut oil and vinegar; season with sea salt and pepper to taste.
5. Arrange about 1/2 cup of salad in middle of plate, in a ring mold, if desired. Drizzle with walnut oil and shave a few slices of cheese over top using a vegetable peeler.
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