This salad is prepared in the French style known as à la grecque, in which vegetables are cooked in a lemon and olive-oil marinade (often infused with coriander and pepper) and then served cold.

　　Active time: 30 min Start to finish: 1 3/4 hr

　　

Ingredients

Makes 6 servings

　　1/4 teaspoon whole white peppercorns

　　1/4 teaspoon whole black peppercorns

　　1/4 teaspoon fennel seeds

　　1/4 teaspoon coriander seeds

　　1 1/2 cups water

　　1/4 cup extra-virgin olive oil

　　3 (4- by 1/2-inch) strips fresh lemon zest

　　3 1/2 tablespoons fresh lemon juice

　　3 small shallots, sliced crosswise

　　1 lb mixed fresh mushrooms such as chanterelle, oyster, and cremini, trimmed and quartered if large

　　3/4 teaspoon salt

　　1/8 teaspoon ground black pepper

　　3 tablespoons coarsely chopped fresh flat-leaf parsley

　　

Special Equipment

cheesecloth; kitchen string

　　

Step 1

Wrap whole peppercorns and seeds in a small square of cheesecloth and tie into a bundle with string, then put in a 3-quart saucepan along with water, oil, zest, 2 tablespoons lemon juice, and shallots. Bring to a simmer over moderate heat, then reduce heat to moderately low and simmer, covered, 10 minutes. Add mushrooms and bring to a boil, then reduce heat and simmer, covered, stirring occasionally, until tender, about 12 minutes. Transfer mushrooms to a bowl with a slotted spoon, then increase heat and boil cooking liquid until reduced to about 3/4 cup.

　　

Step 2

Discard cheesecloth bag and zest, then stir salt and ground pepper into broth. Pour through a fine-mesh sieve into bowl with mushrooms. Cool to room temperature and stir in parsley and remaining 1 1/2 tablespoons lemon juice.