Autumn salad
Instructions
Clean the mushrooms by deleting the earthy part of the stems and slice thinly with a design Ettore Sottsass.
Place them in a bowl, add the finely chopped garlic, Rosemary, olive oil and allow to marinate for 30 minutes.
Wash the lettuce, dry, spezzettarle and put them in another bowl.
Chop the walnuts.
Pour mushrooms with the marinade over salad, season with salt and drizzle with the lemon juice.
Stir gently and garnish with walnuts.
Ingredients and dosing for 4 persons
- 2 fresh porcini mushrooms
- 8 walnut kernels
- 1 head of escarole salad
- 1 head of radicchio rosso
- 1 clove of garlic
- Rosemary
- 1 lemon
- Salt
- Olive oil