Vegetarian menu: porcini, potato, and feta salad with cucumber citronette
Commitment: easy
Ingredients for 4 people
500 g 2 large potatoes
200 g porcini mushrooms
170 g 1 cucumber
160 g feta cheese
lemon
marjoram
extra virgin olive oil
sale
baby
Procedure
Peel the cucumber, cut it in half lengthwise, hollow out the inside to remove the seeds, then blend it with the juice of 1/3 lemon, 50 g of oil and a pinch of salt and pepper.
Peel and thinly slice the potatoes, blanch them in hot water, and drain them as soon as they come to a boil. Heat a drizzle of oil in a nonstick pan and sauté the potatoes over low heat for 5 minutes per side, until golden brown. Then season lightly with salt and drain.
Dice the feta and season with half the cucumber citronnette. Wash, brush, and thinly slice the mushrooms. Season with a drizzle of oil, a few chopped marjoram leaves, a pinch of salt, and a grind of pepper.
First distribute the potatoes on the plates, then, on top, some feta cubes and the mushrooms; drizzle with more citronnette and finish with fresh marjoram leaves.