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June 20, 2017 / Chris Blum

Romaine with Warm Mushrooms

I love salad with a warm dressing – truffle oil makes it decadent!

Ingredients:
Vinagrette:
zest and juice of 2 lemons
2 tsp dijon
2 cloves garlic, minced
2 tbsp truffle oil
1 tsp truffle or reg salt
1/4 c olive oil

Salad:
1 tbsp oil
1 lb crimini, sliced thin
1 sprig rosemary
1 tsp salt
1 shallot, sliced thin
1/4 c chopped parlsey
2 tbsp chives, chopped
3 hearts romaine, sliced thin
1/4 c pecorino, shaved
2 tbsp pinenuts, toasted
Salt and pepper

Combine Vinaigrette ingredients in a small jar and shake to combine.

Heat oil in a large skillet over medium heat. Add Mushrooms, rosemary and salt and cook till carmalized. Remove from heat, remove rosemary, stir in parsley and chives.

In a large bowl combine remaining ingredients, drizzle with vingairette and cheese top with Mushrooms.

Serves 4.

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