7 tablespoons extra-virgin olive
1 pound chanterelle mushrooms
1 tablespoon freshly-ground black pepper
Zest and juice of one lemon
1/2 medium red onion
5 large yellow or green analian chiles
and cut into 1/8" julienne
4 cups wild greens like mizuna or field cress
and spun dry
= (you can substitute young spinach)
Salt
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