Hooray it's Spring-time and as the days are getting brighter in Paris, we are lingering a bit longer at the market to check out the new colorful produce. The markets are bursting with wild mushrooms such as the famous morels, chanterelles, girolles. Our recipe today shows you how to make a lovely salad with warm seasonal chanterelle mushrooms and Eric's grandmother's vinaigrette!
1 Pound Chanterelle Mushrooms (other fresh mushrooms will also work)
1 TBS Shallots (finely chopped)
1 TBS Parsley and tarragon (finely chopped)
1 Tomato (peeled and diced)
2 TBS Sunflower oil (to sautée the Mushrooms)
3 Black Mission Figs (fresh) (Ripe pear cut in fine slices can be used too)
Salt and pepper
Vinaigrette (see below)
1 bag Green leaves (Not Arugula, it will be too strong, use Lamb lettuce if possible)
1 TBS Dijon Mustard
2 TBS Good sherry vinegar
4 TBS Sunflower oil
Salt and pepper,
2 TBS Cold water
Mix it all with a whisk.
1. Clean the chanterelles (cut the foot off and if needed pass them quickly under cold water, drain well, using paper towel).
2. In a large bowl, add the vinaigrette and minced shallots, tarragon and parsley, the figs cut in quarters, diced tomato, stir.
3. Sautée the chanterelles very quickly with 2 TBS of sunflower oil on high heat. (Around 4 to 6 minutes), until the water is gone…
4. Add them on top of preparation number 2, stir gently, add the green leaves and serve immediately.