Treviso salad with mushrooms

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Another of my favourite recipes with Treviso is something I first tasted in a small restaurant in a hillside village in Umbria
Salad of cepes with fried red Treviso and riccottini cheese
4 large cepes or other wild mushrooms or even Portebellos
Olive oil extra virgin light tasting
200 soft fresh ricottini cheese or young fresh goat cheese
Fresh truffles or truffle out of a pot
50 pecorino or Parmesan cheese shaved on the truffle slicer
1 shallot
1 dl olive oil nutty tasting or sunflower oil and a little sesame oil
4 heads of Treviso
Sprigs of chervil, fennel, and dill
Lemon juice
Sea salt
Freshly ground black pepper
Brush the Cepes or wild mushrooms, to remove any earth. Cut a small insertion in the top of the Cepes to see if there are any worms
Slice the Cepes into thick slices, Portobello’s are not quite the same but out of the Cepes season and tasty at a much lower price…
Wash the Treviso and dry well.
Make the dressing by frying the chopped shallot in the olive oil, add the salad and toss well for a few seconds remove carefully from the pan with tongs
Add the lemon juice to the hot pan with a little more oil if necessary, salt and pepper to taste
If you are lucky enough to have fresh truffles, brush them well with a small hard brush to remove any hard parts.
Heat the butter in a thick-bottomed pan, add the olive oil, and fry the Cepes on quite a high heat sprinkle with pepper and finely ground sea salt. Remove from the pan and keep warm, add a little balsamic vinegar to the pan to take up any flavors that may be left, pour over the Cepes
Pile the trevisa on the plates, with the sprigs of fresh herbs on top; lay the Cepes around then the thin slices of truffle and shavings of Parmesan cheese
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