Enoki Salad with Cepe Oil and
Watercress-Savory Puree
Try this for a refreshing spring salad.
Ingredients:
- ½ cup packed fresh watercress
- ½ cup packed fresh savory
- 1 ½ teaspoon white wine vinegar
- 3 ounces enoki mushrooms, stems trimmed
- 4 asparagus spears, cut into fine julienne
- salt
- 2 teaspoons lemon juice
- 1/3 cup Cepe Oil (recipe below)
Preparation:
Reserve a few of the watercress and savory leaves for a garnish. Trim the stems of the
remainder and place in a blender with 2 tablespoons water and the vinegar. Process until
you have a fine puree. Set aside.
Toss the enoki with the sliced asparagus, salt to taste, and lemon juice. Divide the salad
among 4 plates. Our the oil around the salad, then drizzle some of the watercress-savory
puree over the oil in a decorative fashion. Serve, garnished with the watercress aory
leaves.
Serves 4
Cepe Oil
Ingredients:
- 1 ounce dried cepes
- 3 cups safflower or sunflower oil
Preparation:
Place the mushrooms and oil in a container with a tight-fitting lid. Let sit for several
weeks in a cool spot, until a noticeable change in color occurs. Do not let the oil sit
where it is above 70° F or it may become rancid. Cepe oil will keep for several weeks or
longer if refrigerated.
Makes 3 cups |