Chargrilled cep salad (insalata di porcini alla griglia)
- ½ a garlic clove
- 2 handfuls fresh flat-leaf parsley
- 300g porcini mushrooms
- salt and freshly ground black pepper, to taste
- olive oil, for drizzling
- ½ a lemon
- 2 handfuls mixed green salad leaves
- 5 celery stalks, julienned
- 50g Parmesan, freshly grated
- 60ml (¼ cup) olive oil
- juice of ½ a lemon
- small bunch chives, snipped
Preheat the oven grill or a large griddle pan. Squash the garlic with the back of a knife then chop with the parsley.
Cut the porcini into 5mm slices, reserving any trimmings. Season, brush with the oil and sprinkle with the parsley mixture.
Grill the porcini on both sides, either in the oven or in a hot griddle pan. Turn as soon as they start to brown.
Rub the serving plates with the halved lemon and arrange the porcini on top.
Slice any reserved porcini trimmings very finely and mix with the salad leaves, celery strips and 30ml (2 tbsp) of the Parmesan. Season the salad, pile on top of the porcini and serve sprinkled with the chives and remaining Parmesan.