March 14, 2007

With This Spring

Spring Onion and Mushroom Salad Recipe

Spring’s taking its time to arrive, and we’re hungry for an early taste of the season. So we asked chef Scott Gottlich (of five-star Bijoux) for a recipe from his personal collection. He forked over this spring onion and mushroom salad, guaranteed to make you feel like the equinox is here.

Salad:
6 spring onions
1 tbsp. butter
¼ cup chicken stock
¼ lb. mushrooms
¼ cup sherry vinegar
1 head of garlic, chopped
1 chopped shallot
2 tbsp. olive oil
1 tsp. picked thyme
1 head of frisee

Dressing:
1 head of garlic, chopped
1 tsp. mustard
1 tsp. chopped thyme
3 tbsp. sherry vinegar
1 tsp. honey
1 tsp. chopped parsley
9 tbsp. olive oil

1. Clean and wash the onions. Set in pot over medium heat and brown with butter. Cover with chicken stock and cook until fork-tender, then chill.

2. Place cleaned mushrooms in vinegar with half the chopped garlic and half the chopped shallot. Add olive oil, picked thyme, and season to taste. Marinate for at least two hours.

3. Mix onions with mushrooms and cleaned frisee.

4. To make the dressing, mix garlic, mustard, chopped thyme, vinegar, honey, and parsley with the remainder of shallot. Slowly add oil and season with salt and pepper to taste.

5. Toss dressing with salad and eat.

6. Repeat until spring has sufficently sprung.