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Morel-and-Asparagus Salad with Frisée and Butter Lettuce
© Lisa Linder

Morel-and-Asparagus Salad with Frisée and Butter Lettuce

  • TOTAL TIME: 35 MIN
  • SERVINGS: 8
  • FAST
  • HEALTHY

This light, simple salad highlights poached morels and asparagus with a combination of frisée and butter lettuces.

  1. 4 tablespoons unsalted butter
  2. 3 dozen small fresh morels, rinsed, or dried morels—soaked in boiling water for 30 minutes, drained and rinsed
  3. 1/2 cup chicken stock or low-sodium broth
  4. 1 pound asparagus—tough ends discarded, asparagus halved lengthwise and cut into 2-inch lengths
  5. Salt
  6. Freshly ground pepper
  7. 2 tablespoons extra-virgin olive oil
  8. 1 tablespoon fresh lemon juice
  9. 5 ounces frisée, torn into bite-size pieces
  10. 1 medium head of butter lettuce, torn
  11. 2 tablespoons small chervil sprigs
  12. Argan oil, for drizzling (optional; see Note)
  1. In a large skillet, melt the butter. Add the morels and stock, cover and cook over moderately high heat until softened, 5 minutes. Add the asparagus, cover and cook until crisp-tender, about 2 minutes. Season with salt and pepper and cook uncovered until the broth is nearly absorbed, 1 minute longer.
  2. In a large bowl, whisk the olive oil with the lemon juice and season with salt and pepper. Add the frisée, butter lettuce and chervil and toss to coat. Arrange the morels and asparagus on plates and mound the salad alongside. Drizzle with argan oil, if using, and serve.
Notes Argan oil, which has an intense, nutty flavor, is available at zamourispices.com.

Suggested Pairing

Minerally German Riesling works well with both the earthy mushrooms and the green flavors of the asparagus.