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5P Spring Salad
Created by AndrewM, Sunday, 08 August 2010


Porcini, Peas, Parmesan, Pine Nuts & Parsley

  • 1 lb. Boletus rex-veris buttons, cleaned & trimmed
  • 6 T. extra-virgin olive oil
  • 3 T. white balsamic vinegar
  • 1/2 t. Dijon mustard
  • 1/2 t. garlic, minced fine
  • salt and pepper to taste
  • 10 cups arugula or spring mix, loosely packed, about 8 ounces
  • 1/4 C. chopped Italian parsley
  • 1 lb. fresh snap peas, blanched, shocked & dried
  • 2 oz. Parmigiano-Reggiano, shaved thin
  • 1/4 C. pine nuts, toasted
  1. Whisk together 4 T. oil, vinegar, mustard, garlic, salt and pepper.
  2. Slice spring king buttons 1/4" thick vertically. Sprinkle lightly with salt & pepper. Saute in remaining oil over medium-high heat for 3-4 minutes per side or until lightly browned, leaving plenty of room. Or brush with oil and grill over high heat 2 minutes per side.
  3. Add the arugula and parsley to a large salad bowl. Add 1/2 the vinaigrette and toss to coat.
  4. Top with peas, spring king slices, Parmesan and pine nuts.
  5. Drizzle with reaming vinaigrette.
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