Insalata Festival (Salad With Gruyere and Mushrooms) Recipe

Name: Insalata Festival (Salad With Gruyere and Mushrooms)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 -4 tablespoons unsalted butter; 9 ounces mushrooms, finely sliced; 12 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; ¼ 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; ½ cup extra virgin olive oil; 2 tablespoons extra virgin olive oil; salt; freshlt white pepper

Servings: persons

3 -4 tablespoons unsalted butter
9 ounces mushrooms, finely sliced
12 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
¼ 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
½ cup extra virgin olive oil
2 tablespoons extra virgin olive oil
salt
freshlt white pepper

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.

1030

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 24 ingredients. The key ingredients include: 3 -4 tablespoons unsalted butter, 9 ounces mushrooms, finely sliced, 12 medium onion, finely diced, 1 teaspoon dried thyme, and more.

Yes, Insalata Festival (Salad With Gruyere and Mushrooms) falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Insalata Festival (Salad With Gruyere and Mushrooms)

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