Posts Tagged ‘salads’


Chef Mavro Recipe Maitake Mushroom Salad, Sumida Watercress Salad

June 4, 2009

Oahu Farm-to-Table recipe

Oahu Farm-to-Table recipe

Peppery Sumida watercress salad

Peppery Sumida watercress salad
In the watercress field at Sumida Farm

In the watercress field at Sumida Farm

sautéed in white truffle oil, salsify shavings, bouquet of Sumida watercress

(2 servings)

Ingredients for the mushrooms:
16 pieces Maitake mushrooms, Hamakua.
1 piece Shallot, peeled, minced
2 cloves Garlic
1 sprig Parsley, Italian, chopped
1 T. Olive oil, extra virgin
½ piece Salsify, peeled, sliced into shavings

Ingredients for the watercress:
½ pound Watercress, Sumida Farm (Aiea, Island of Oahu)
2 T. Soubise (Maui onion simmered in white wine for two hours, pureed)
½ C. Olive oil, extra virgin
½ piece Lemon, juiced
½ tsp. White truffle oil
Salt and pepper to taste.

Method for the watercress:
Step one – salad:
Keep the leaves from the tip of the watercress for salad, wash in ice water; spin dry and reserve in refrigerator.
Step two – essence of watercress
Remove the leftover leaves from the stem of the watercress, then blanche them in salted boiling water and cool in a dry bowl on ice.
Blend the blanched watercress leaves with two tablespoons of soubise and one third cup of olive oil. Season to taste.
For the dressing, mix the remaining olive oil with the lemon juice and season.
Saute the mushrooms in olive oil for two minutes, add the salsify, shallots, garlic, white truffle oil and parsley at the end.

Place the sautéed mushrooms in the middle of individual plates. Spike a bouquet of watercress (tossed with the lemon/olive oil dressing) in the middle of the mushrooms. Surround with essence of watercress.

George Mavrothalassitis, chef/owner
Chef Mavro