This salad is a perfect late-summer meal, for a light lunch or a starter. My pickled girolles had been sitting in the fridge waiting for their moment to shine, and this was the perfect opportunity. I added some sauteed girolles with persillade to give a savoury contrast to the vinegary tang of the pickled ones. Along with some wilted greens, crisp baby gem hearts and some shallot rings, it was a fine combination.
I used wilted chard as a base; I spread out a couple of the large green leaves on the plate to create a vibrant platform for the rest of the salad. You can use any greens you like however – spinach, kale, or whatever you can get. The heart of the baby gem lettuce is an important part of this dish as it provides texture. Get the freshest, crunchiest hearts you can find.
- 10 pickled girolles, mixed sizes
- 2 small handuls fresh girolles
- 1 small clove garlic
- 1 handful parsley, flat-leaf or curly
- 1 small shallot, peeled and cut into rings
- a few leaves from the heart of a baby gem lettuce
- 1 handful chard leaves, or other green leaf
- sea salt and freshly cracked black pepper
- 1 teaspoon unsalted butter
- extra virgin olive oil
Cut each of the pickled girolles in half, lightly sprinkle them with sea salt and set aside. Make the _persillade_ by finely chopping the garlic and parsley, then mix together. Set aside.
Place a saute pan over a medium heat and add 1 tablespoon of extra virgin olive oil. When the oil is hot, in about 30 seconds, add the chard (or whatever green leaf you're using) and a pinch of salt. Cook, stirring frequently, for about 2 minutes or until the greens are wilted. Remove from the pan, squeeze out the excess liquid with the back of a spoon, and set aside.
In another saute pan, heat 1 tablespoon of extra virgin olive oil and add the fresh girolles along with a pinch of salt. Stir-and-fry for about 1 minute, then add the butter and _persillade_. Continue cooking for 30 seconds, then add a splash of water. Cover with a lid or some tin foil, and continue cooking for around 2 minutes, or until the mushrooms are tender. Remove the girolles from the pan and set aside. If there is some leftover liquid in the pan, boil it until it has thickened a bit, which you will use as a dressing for the salad.
Construct the salad with the wilted greens as a base, then arange the pickled girolles, sauteed girolles and baby gem leaves nicely on top. For the dressing: add some of the pickling vinegar and olive oil to the cooking liquid from the pan, and drizzle over top. Eat immediately.