Composed Salad of Wild Mushrooms and Garlic Scapes with Preserved Lemon Vinaigrette and Bottarga Shavings
Chef Dante Boccuzzi of Aureole-New York, NY
Adapted by

Yield: 2 Servings


    Preserved Lemons:
  • 5 lemons
  • 2 cups sugar
  • 1 cup salt
  • 1 ounce ginger
  • Cracked black pepper
  • Water, to cover

    Mushrooms and Scapes:
  • 5 shiitake mushrooms, sliced
  • 5 morel mushrooms, sliced
  • 1 portobello mushroom, large diced
  • 5 almond mushrooms, halved
  • 2 Tablespoons olive oil
  • 5 garlic scapes, thinly sliced
  • 1 Tablespoon butter
  • Salt and pepper

    Lemon Vinaigrette:
  • 1 lemon, juiced
  • 3 Tablespoons extra-virgin olive oil
  • 1 teaspoon white wine vinegar
  • Salt and pepper
  • 2 Tablespoons diced preserved lemon (recipe above)

  • Mesculin greens

  • Bottarga shavings

For Preserved Lemons:
Place all ingredients into a large pot and bring to a boil. Once pot has boiled, cool and place mixture into a glass jar. Let marinate for 2 days before using. Remove the pith and medium-dice the rind.

For Mushrooms and Scapes:
In a medium-hot sauté pan, roast all the mushrooms in the olive oil. Add the scapes and butter after the mushrooms have become golden brown. Season with salt and pepper. Drain onto paper towels and reserve.

For Lemon Vinaigrette:
In a medium mixing bowl whisk together the lemon juice and olive oil. Add the vinegar and season with salt and pepper. Add the diced preserved lemon.

To Assemble and Serve:
Place the mushrooms and scapes in the center of the dish. Place a small mound of salad greens on top of the mushrooms. Spoon the lemon vinaigrette and preserved lemons over and around the salad. Top the salad with bottarga shavings.

Wine Pairing:
Pinot Bianco Schiopetto, Friuli, Italy 2003

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   Published: May 2006