Meadow Rosé Salad: Wild Mushroom and Artichoke Delight

• 500 g country psalliotes
• 4 artichokes
• 2 lemons
• 1 head lettuce
• 6 tablespoons olive oil
• 2 tablespoons vinegar
• 2 tablespoons cream
• 1 garlic clove
• Chopped chives
• Chopped parsley
• Salt and ground pepper

Field psalliote, meadow rose, dew mushroom, brood mushroom, brunette, camperol.

Difficulty: Easy

Clean the meadow rosé mushrooms and slice them into thin strips. Choose very young, tender artichokes; trim and use only the bottoms, slicing them thinly. Toss with the mushrooms. Finely mince the garlic clove and sprinkle over the mixture. Drizzle with lemon juice and let macerate for 1 hour.

Whisk the sauce ingredients together: cream, olive oil, vinegar, chopped chives, parsley, salt, and pepper.

Fold the mushroom and artichoke mixture into the sauce, stirring well to combine.

Wash and drain the lettuce leaves. Arrange them in a circle around a serving bowl. Mound the salad in the center.

Serve well chilled for the best flavor.