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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.


Ingredients:
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.

3 comments:

lamiacucina said...

den Steinpilzgeschmack zu dem Nüssler muss ich mal ausprobieren.

myfrenchkitchen 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!
ronelle

Dhanggit said...

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

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