Summer is here (at least it is warmer) and now is the time to bring on the salads. Just so you don’t get bored with the same old, same old ones, try this. It is pretty to look at and is wonderful, especially with my most favourite cheese.
- 1 tbsp. butter
- 4-6 shitake mushrooms, stems removed, thinly sliced
- salt and pepper for seasoning
- 1/2 lb. fresh asparagus, stems cleaned, ends trimmed
- 1/2 head of leaf lettuce, outer leaves removed
- 1/4 head of red cabbage, core and outer leaves removed, grated
- 4 radishes (different kinds if available)
- 1/4 cup olive oil
- 2 tbsp. fresh lime juice
- 2 tsp. fresh tarragon, minced
- 1 tsp. Dijon mustard
- 1/3 cup Burrata cheese,
- 1/4 cup chopped toasted pecans
Melt butter in a fry pan and sauté the mushrooms until golden. Season with salt and pepper and set aside.
Wash the asparagus and pat dry with a paper towel. Now, with a vegetable peeler, peel the asparagus from tip to end to get ribbons. Transfer to a large bowl and set aside.
Wash the lettuce and tear into bite size pieces. Add this to the asparagus. Add also the red cabbage. Thinly shave the radishes on a mandolin and add to the bowl as well. No mandolin? Slice very thinly with a paring knife.
Combine the oil, juice, tarragon and mustard. Whisk until really well blended. Add a bit of salt and pepper to taste.
Toss the asparagus and greens with the now cooled mushrooms. Divide out onto 4 plates. Now, using a small spoon, drop little bits of the soft Burrata cheese onto each of the 4 plates, add the pecans and drizzle the dressing over the top.
Serve with warm dinner rolls and you are a hit and, perhaps, a glass of chilled Pinot Grigio.