November 2, 2009

Porcini Vinaigrette

Mâche season has just begun end of October and it lasts until the end of March. So it is actually a typical winter vegetable rich in Vitamin C. Today for lunch I was craving for something light, therefore I decided to prepare this salad. I served the mâche with porcini vinaigrette, fried oyster mushroom and quil eggs.

3 tablespoons Sherry vinegar
4 tablespoons porcini oil
1 shallot
1 bunch of parsley
1 pinch of sugar

salt, pepper

Chop shallot and parsley. Whisk all ingredients together and serve with salad.


Anonymous said...

den Steinpilzgeschmack zu dem Nüssler muss ich mal ausprobieren.

Anonymous said...

Mache IS wonderful and a staple food in our house in winter. this is a delighful and colourful salad...easy and quick - just the way I like it. Lovely photos!

Chibog in Chief said...

Love this vinaigrette with porcini twist!! and your photos so vibrant the colors are definitely explosive!

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