Trevisana mushroom salad
Instructions
Peel the salad separately, drain and compose on individual dishes a trevisana leaves.
Clean the mushrooms and cut them into thin slices and spray them with a few drops of lemon.
Deliver to range over the trevisana, add the soncino and some dandelion leaves.
In a bowl, emulsify the oil with the juice of half a lemon, salt and pepper.
Pour the dressing over the salad flush.
Serve immediately.
Accompanying wines: Montello E Colli Asolani Pinot Bianco DOC, Colli Martani Grechetto DOC, Leverano Bianco DOC.
Ingredients and dosing for 4 persons
- 3 heads of trevisana salad
- 300 g of mushrooms
- 200 g of soncino salad
- 1 bunch of dandelion
- Few drops of lemon juice
- Olive oil
- Salt
- Pepper