I have to say that this is one of my all-time favorite salads, my variation of an Alice Waters recipe I came across years ago, and I’ve always loved the simplicity and the flavor. Shave the mushrooms immediately prior to serving, so that they release their aromas. It’s so intoxicating that you’d think they were pheromones. This salad is actually pretty sexy.

　　

Ingredients

serves 4

　　1/2 pound button porcini mushrooms, shaved with a mandoline

　　1/2 cup best-quality olive oil

　　1 teaspoon fresh lemon juice

　　Kosher salt and freshly cracked pepper

　　Parmigiano-Reggiano, for serving

　　

Step 1

You need to make each salad individually so the gentle shavings don’t get bruised or broken. With this few ingredients, everything must be perfect, so take your time and allow yourself to feel the art of creating each plate.

　　

Step 2

Set out 4 dinner plates. Gently divide the porcini slices among the plates, spreading them out on the plates almost like a carpaccio. Drizzle the olive oil over the top and sprinkle with lemon juice. Sprinkle with salt, and crack pepper to taste over each salad. Using a vegetable peeler, shave Parmigiano-Reggiano over the top of each and serve.

　　Ethan Stowell's New Italian Kitchen