DIY Salad: Chef Lee Chizmar’s Mixed Green Salad Recipe

Serves 4

6 cups mixed baby greens

Mushrooms:1 cup cremini1 cup oyster1 cup shiitake1 cup royal trumpets1 cup sourdough croutons (sautéed in garlic butter)1 cup julienned cippolini onion2 Tablespoons toasted sunflower seeds2 Tablespoons grated Parmesan½ teaspoon fresh lemon juice½ teaspoon truffle oil4 Tablespoons dressing (or to coat evenly; see below)Salt and pepper to taste

Place the mushrooms, onion, croutons, Parmesan cheese, seeds, lemon juice and truffle oil into a large mixing bowl. Dress the sides of the bowl with the dressing. Then add the greens and using both hands gently toss the greens until they are evenly coated. Season to taste, then plate.

Mushroom Vinaigrette

1 cup sherry vinegar1 cup fortified mushroom stock5 cups dried porcini mushrooms1 shallot, julienned1 clove garlic1 teaspoon thyme leaves2 egg yolks1 teaspoon Dijon mustard1 Tablespoon Parmesan cheese1 Tablespoon lemon juice2 cups blended oilSalt and pepper to taste1 Tablespoon truffle oil

Combine vinegar, mushroom stock, dried mushrooms, shallots, garlic and thyme leaves in a small saucepot. Reduce over medium heat by one half. Cool. Then transfer the contents of the pot to a blender. Add the egg yolks, Dijon, Parmesan and lemon juice and blend on medium speed. Slowly pour the oil into the blender while it is running to emulsify the dressing. Season with salt and pepper to taste and finish with the truffle oil.

Optional Garnishes

Crisp shiitakesSliced winter trufflesParmesan peels