7 oz (200 g) fresh ceps (boletus edulis,) or substitute (see method)
10 oz (300 g) Jerusalem artichokes
1 lemon
olive oil
salt and pepper
Garnish with:
parsley sprigs
radish flowers
10 oz (300 g) Jerusalem artichokes
1 lemon
olive oil
salt and pepper
Garnish with:
parsley sprigs
radish flowers
method
1. Substitute large, closed cap cultivated mushrooms or freshly gathered field mushrooms for the ceps if necessary. Wipe with a damp cloth and trim off the ends of the stalks. If preparing several hours in advance, wrap in a damp cloth and chill in the salad compartment of the refrigerator.
2. Have a large bowl of cold water mixed with the freshly pressed lemon juice; peel the artichokes, dropping each one into the acidulated water as soon as you have finished peeling it, to prevent discoloration.
3. Shortly before serving the salad, slice the mushroom caps and stalks thinly. Cut the well drained and dried Jerusalem artichokes into very thin slices.
4. Mix the vegetables gently in a large salad bowl, adding 1-2 tbsp oil, salt and pepper.
2. Have a large bowl of cold water mixed with the freshly pressed lemon juice; peel the artichokes, dropping each one into the acidulated water as soon as you have finished peeling it, to prevent discoloration.
3. Shortly before serving the salad, slice the mushroom caps and stalks thinly. Cut the well drained and dried Jerusalem artichokes into very thin slices.
4. Mix the vegetables gently in a large salad bowl, adding 1-2 tbsp oil, salt and pepper.
rate this recipe
|
0 comments |
also in this category
more information
See the food glossary for information on recipe ingredients and food-related terms, and for help on using cooking measurements, see the measurements page.
