Mushroom, ramp, and mozzarella salad

Delight your taste buds with this gourmet Mushroom, Ramp, and Mozzarella Salad. A perfect harmony of earthy flavors and a creamy finish.

Ingredients:

• 1 small boule olive bread
• 1/4 cup + 2 tablespoons olive oil, divided
• kosher salt, black pepper
• 1 punnet (or 2 cups) button or crimini mushrooms
• 1 bunch ramps
• 4 eggs
• 1/4 cup pesto
• 1/4 cup lemon juice
• 4 cups arugula
• 4 heads Belgian endive
• 2 heads radicchio
• 230g fresh mozzarella

Instructions:

1. Prepare the croutons: Preheat the oven to 375F. Cut the boule into slices that are 1 inch thick, then cut each slice into 1-inch cubes. Mix the cubes with 1/4 cup of olive oil, along with salt and pepper. Place the bread on a baking sheet lined with foil and put it in the oven. Toast for 10 minutes, then toss the cubes with tongs. Bake for another 5-7 minutes until the croutons are golden brown. Let them cool.Get the mushrooms and ramps ready: Clean the mushrooms and dry them well. Wash the ramps, ensuring the white parts are dirt-free. Trim off any excess parts and thinly slice both the mushrooms and ramps.In a wide pan over medium heat, heat the remaining 2 tablespoons of olive oil. Saute the mushrooms without overcrowding them. Avoid stirring frequently to allow browning. Once the mushrooms are nicely browned and aromatic (around 5-7 minutes), set them aside. Cook the sliced ramps in the pan for 1-2 minutes until wilted, then transfer to a separate bowl.Boil the eggs: Boil water in a pot and reduce the heat to a simmer. Add the eggs and cook for 9-10 minutes. Place the eggs in an ice bath immediately after cooking to stop the cooking process. Peel the eggs when they are cool.Prepare the dressing: Combine the pesto with lemon juice by whisking them together.Mozzarella and Lettuces: Cut the mozzarella into small cubes and put it in a small bowl or beside the cutting board.In a large mixing bowl, place the arugula. Crosswise slice the endive and add it to the bowl. Shred the radicchio and mix all three lettuces using your hands.Assemble the salad: Lightly dress the lettuces with the pesto dressing, using your hands works best. Add the mozzarella, croutons, mushrooms, and ramps. Divide the salad among four plates. Cut the eggs and artfully place one over each salad. Enjoy your meal!

Summary:

• Calories: 3333 kcal
• Fat: 191 g
• Protein: 151 g
• Carbs: 260 g
• Potassium: 3438 mg
• Magnesium: 567 mg