A warm potato and mushroom salad with dijon vinaigrette and parsley lettuce cups
What you’ll need
- Fingerling potatoes
- Shiitake mushrooms
- Gem lettuce
- Dijon mustard
- Vinegar (apple cider, white wine, any kind really)
- Olive oil
What You’ll Do
- Start by cleaning the mushrooms--a damp paper towel used to brush them works best. Then remove the stem and finely chop (larger shiitake mushrooms stems can be really woody so it’s best just to compost them--but with baby ones you can finely chop and they’ll saute well.) Then slice the mushrooms and put aside.
- Wash the fingerling potatoes and cube (think about the final bite--make them small enough to fit in the lettuce cup)
- Add the potatoes to a small pot of salted boiling water to parboil
- Then get a skillet over a medium/high heat and add some olive oil and the mushrooms. Season with salt and pepper. Drain and add the potatoes to the pan and allow everything to cook until everything is tender and there’s nice color on the mushrooms. Turn off the heat and allow them to cool slightly. While they are cooling you can make the vinaigrette and wash and dry the gem lettuce leaves.
- To make the vinaigrette: in a small bowl add a heaping spoonful of dijon mustard. Add a splash of vinegar and season with salt and pepper. Whisk together and then taste and adjust (add any more of anything until you like it)
- When, constantly whisking, slowly add olive oil in a steady drizzle. Taste and adjust the seasoning.
- Finely chop some parsley and then in a bowl combine the potatoes, mushrooms, parsley and pour the vinaigrette (you might not need it all so go slowly) and toss to coat. Taste and adjust the seasoning.
- Lay the gem lettuce leaves on a platter, then spoon the mixture into the cups and serve