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Citrus Sensation: Outdoor Entertaining,
with Recipes

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Summer Mushroom
Salad Enokitake mushrooms are tiny cultivated mushrooms with small heads and long, delicate, edible stems. They have a mild, fruity taste and an almost crunchy texture. They are available year-round. Enokitake mushrooms are a perfect foil to the meatier cremini mushrooms and full-bodied shiitakes in this salad.

  • 1 small bunch fresh enokitake (enoki) mushrooms
  • 6 fresh cremini mushrooms, thinly sliced
  • 6 fresh shiitake mushrooms, stems removed and thinly sliced
  • 2 carrots
  • 4 green onions, thinly sliced on the diagonal
  • 1/4 cup torn fresh Italian (flat-leaf) parsley
  • 2 lemons
  • 3 tablespoons olive oil
  • Salt and freshly ground black pepper
  • 6 leaves butterhead lettuce*
  • 12 leaves radicchio*
  • Lemon slices and/or lemon peel strips
  • Freshly ground black pepper

    Trim stems from enokitake mushrooms to about 2 inches long; combine in large bowl with sliced mushrooms.

    With vegetable peeler, cut carrots into 2- to 3-inch-long ribbons; add to mushrooms in bowl along with green onions and parsley. Juice lemons; drizzle juice atop mushroom mixture; toss to combine. Add olive oil; toss to combine. Season to taste with salt and pepper.

    Line six salad plates with butterhead lettuce leaves. Place two radicchio leaves inside each lettuce leaf to form a cup. Spoon in mushroom salad. Garnish with lemon and sprinkle of black pepper. Makes 6 servings.

    *Reserve remaining lettuces for another use.

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