Insalata Cotta Cruda: Poached Salsify, Olive Oil-poached King Oyster Mushrooms, Marinated Broccoli Rabe, and Whipped Ricotta
Adapted by StarChefs.com
Yield: 6 servings
Olive Oil-poached King Oyster Mushrooms
6 king oyster mushrooms, peeled and halved lengthwise
32 ounces extra virgin olive oil
2 cloves garlic, peeled
2 sprigs rosemary
4 ounces lemon juice
Zest of 2 lemons
4 ounces white wine vinegar
4 cloves garlic
2 white onions, cut into ¼-inch slices
2 bay leaves
2 sprigs thyme
64 ounces water
Marinated Broccoli Rabe
1 bunch broccoli rabe, ends trimmed
extra virgin olive oil
2 cloves garlic, peeled and thinly sliced
Zest of 1 lemon
8 ounces ricotta cheese
4 ounces extra virgin olive oil
1 Meyer lemon, zest and juice
To Assemble and Serve
12 scallions, charred
1½ radishes, thinly shaved
1½ sunchokes, thinly shaved
extra virgin olive oil
Aged balsamic vinegar di Modena
METHOD:For the Olive Oil-poached King Oyster Mushrooms:
Preheat oven to 220°F. Season mushrooms with salt and allow to sit for 5 minutes. In a small baking dish, combine mushrooms, olive oil, garlic, and rosemary. Cover and put in the oven; cook for 2½ to 3 hours. Remove mushrooms from the oil and sear in a heavy pan. Cool.
For the Poached Salsify:
In a saucepot, combine the salsifies, lemon juice, lemon zest, vinegar, garlic, onion, bay leaf, thyme, and water. Bring to a slow simmer over medium heat and add in salt. Simmer until salsifies are tender. Remove salsifies and cool.
For the Marinated Broccoli Rabe:
In a large pot over medium-high heat, bring salted water to a boil. Prepare an ice bath with 1 quart ice and 1½ quarts water. Blanch the broccoli rabe for 1 to 2 minutes, or until tender to the bite. Remove the broccoli rabe and shock in an ice bath. Once the broccoli rabe cools, remove from the ice bath and place in a medium bowl. In a small pot over low heat, combine the olive oil, garlic, and lemon zest and cook until garlic softens. Cool the oil mixture slightly and pour over broccoli rabe. Toss and season with salt and pepper.
For the Whipped Ricotta:
In a bowl of a food processor, combine the ricotta, lemon zest, lemon juice, and extra virgin olive oil. Pulse until smooth and aerated. Season with salt.
To Assemble and Serve:
Smear the ricotta on the plate, and top with 2 pieces Poached Salsify, 3 pieces Marinated Broccoli Rabe, and 1 Olive Oil-poached King Oyster Mushroom. Continue building the salad with 2 charred scallions, radishes, and sunchokes. Plate mounds of basil seeds and finish the plate with salt, pepper, olive oil, and a drizzle of balsamic vinegar.