Serves 4
20 min
Shaved White Mushroom and Egg Salad with Salsa Apicius
Recipe GLPRee14d4cb7bd3d5
A refined salad combining tender shaved button mushrooms with perfectly cooked eggs, dressed in a sophisticated herb-forward sauce inspired by ancient Roman flavors. The Salsa Apicius balances toasted pine nuts, honey, fish sauce, and fresh lovage or mint for a complex, umami-rich finish. Light, elegant, and quick to prepare.
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Ingredients
½ cup pine nuts
¼ cup clover honey
3 tablespoons high-quality red wine vinegar
2 tablespoons fish sauce
1 tablespoon freshly ground black pepper
¼ cup packed lovage leaves or mint leaves, coarsely chopped
¼ cup extra-virgin olive oil, plus more for serving
4 large eggs
20 button mushrooms, thinly sliced
Directions
Toast the pine nuts in a dry skillet over medium heat for 3–4 minutes, stirring frequently, until fragrant and lightly golden. Transfer to a bowl and let cool slightly.
Coarsely chop the toasted pine nuts and place in a small mixing bowl.
Add the honey, red wine vinegar, fish sauce, and black pepper to the pine nuts. Stir well to combine.
Fold in the chopped lovage or mint leaves, then drizzle in the ¼ cup of extra-virgin olive oil and stir until the salsa is well emulsified. Taste and adjust seasonings as needed. Set aside.
Bring a small pot of water to a boil and carefully lower the eggs into the water. Cook for 7 minutes for soft-boiled or 9 minutes for fully hard-boiled eggs.
Transfer the cooked eggs to a bowl of ice water and let cool for 2–3 minutes. Gently peel, rinse under cold water, and cut each egg in half lengthwise.
Using a sharp knife or mandoline, thinly slice the raw button mushrooms and divide among four serving plates or bowls.
Arrange two egg halves on top of each portion of mushrooms.
Spoon the Salsa Apicius over the mushrooms and eggs, drizzle with a little extra olive oil if desired, and serve immediately.
