A fresh chervil dressing makes this seasonal salad even brighter.
Recipe courtesy of Candle 79 in New York City.
For the salad:
2 cups fresh mâche
2 cups pea shoots
2 whole tomatoes, sliced
1/4 pound Maitake mushrooms
3-4 Tokyo turnips, peeled
1/4 cup olive oil
Salt and black pepper, to taste
For the dressing:
1/2 bunch chervil, finely chopped
1/4 cup olive oil
1/4 cup grapeseed oil
2 tablespoons white wine vinegar
1 tablespoon fresh squeezed lemon juice
salt and freshly ground black pepper
1. Make the dressing. In a medium bowl, whisk together oils, lemon and vinegar. Add chopped chervil. Season with salt and pepper to desired taste. Cover, and chill for one hour.
2. Warm grill or pre-heat oven to 375 degrees F. Using only the white portion of the leeks, cut the leeks lengthwise in half. Brush the leeks and maitake mushrooms with olive oil. Lightly season with salt and pepper. If using a grill, place the leeks and mushrooms on a sheet of aluminum foil. Grill on each side for about 1-2 minutes until tender. Remove and set aside. If roasting in the oven, place seasoned leeks and mushrooms on a baking tray. Cook on each side for 5 minutes. (Note: Mushrooms tend to cook faster than leeks, so please exercise caution and remove them when just slightly tender. If overcooked, they will lose consistency and flavor.) Remove from grill or oven and set aside.
3. Julienne the turnips or thinly slice using a mandolin. Set aside.
4. Place a 1/4 cup each of mâche and pea shoots on plate. Garnish with the tomatoes, leeks, maitake mushrooms and turnips. Dress with the chervil vinaigrette.
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