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Salad of Wild Mushrooms and Garlic Scapes with Preserved Lemon Vinaigrette

A home-style Salad of Wild Mushrooms and Garlic Scapes with Preserved Lemon Vinaigrette made with Lemons, Sugar, Salt, Ginger, and Cracked Black Pepper. Serves 2. Save it, add the ingredients to your shopping list, and cook it tonight.

Illustrative photo

Ingredients

• 5
• 2 cup
• 1 cup
• 1 oz
• Cracked Black Pepper
• Water To Cover
• 5
• 5
• 1
• 5
• 2 tbsp
• 5
• 1 tbsp
• Salt And Pepper
• 1
• 3 tbsp
• 1 tsp
• Salt And Pepper
• 2 tbsp

Method (preview)

1. 1

   Place all ingredients into a large pot and bring to a boil.

2. 2

   Once pot has boiled, cool and place mixture into a glass jar.

3. 3

   Let marinate for 2 days before using.

4. 4

   Remove the pith and medium-dice the rind.

5. 5

   In a medium-hot saute pan, roast all the mushrooms in the olive oil.

6. 6

   Add the scapes and butter after the mushrooms have become golden brown.

7. 7

   Season with salt and pepper.

8. 8

   Drain onto paper towels and reserve.

9. 9

   In a medium mixing bowl whisk together the lemon juice and olive oil.

10. 10

    Add the vinegar and season with salt and pepper.

11. 11

    Add the diced preserved lemon.

12. 12

    Place the mushrooms and scapes in the center of the dish.

13. 13

    Place a small mound of salad greens on top of the mushrooms.

14. 14

    Spoon the lemon vinaigrette and preserved lemons over and around the salad.

15. 15

    Top the salad with bottarga shavings.