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Raw Porcini Salad


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Raw Porcini Salad 0 Picture


  • 1 cup fresh porcinis sliced thinly
  • on a mandolin
  • 1 artichoke heart sliced thinly
  • on a mandolin
  • 1/2 cup julienned carrots
  • 1 cup shucked and blanched fava beans
  • 1 small raddichio head julienned
  • 2 lemons juiced
  • 1 teaspoon minced garlic
  • 1 teaspoon thyme leaves
  • 1 tablespoon chopped parsley
  • 1/4 cup extra-virgin olive oil
  • Salt to taste
  • Freshly-ground black pepper to taste
  • Parmigiano Reggiano or Pecorino Romano


Servings 4


Step 1

In a large bowl, toss together, porcinis, artichokes, carrots, fava beans, and raddichio.

In a small bowl, whisk together lemon juice, garlic, thyme, and parsley. Slowly whisk in olive oil and season to taste with salt and pepper.

Toss the dressing with the salad. Top with a shaving of Parmigiano.

This recipe yields 4 servings.

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