John Myers
Lukewarm Boletus and Pumpkin Salad
The perfect lukewarm boletus and pumpkin salad recipe with a picture and simple step-by-step instructions.
- 100 g Pick lettuce, mixed, cleaned ready to cook
- 300 g Hokkaido pumpkin cut into wedges
- 2 tablespoon Rosemary needles, fresh
- 1 Pc. Fresh garlic, roughly chopped
- Salt
- Black pepper from the mill
- Extra virgin olive oil
- 220 g Porcini mushrooms fresh, cleaned, sliced
- 1 Pc. Garlic pressed on
- 1 branch Rosemary fresh
- 10 g Butter
- 3 tablespoon Sherry vinegar
- 1 tsp Honey liquid
- 1 Tablespoon (level) Cherry balsamic vinegar
- 30 g Freshly grated Parmesan
- Preheat the oven to 180 degrees. Line the baking tray with baking paper. Spread the pumpkin wedges on top. Drizzle with two tablespoons of olive oil. Season with salt and pepper. Add the rosemary needles and garlic to the wedges. Mix well and stew in the oven for about 15-20 minutes.
- Put the stone pickle in three tablespoons of olive oil in a pan, add the garlic and rosemary to the color, season with salt and pepper, add the butter and let it froth. Fry for another two minutes.
- Make a vinaigrette from sherry vinegar, cherry balsamic vinegar, honey, salt, pepper and 6 tablespoons of olive oil. Spread the pumpkin wedges, lettuce and porcini mushrooms on plates and drizzle with the vinaigrette. Spread the Parmesan cheese over the salad and serve with a fresh walnut baguette.
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