Ingredients

• 40 g porcini mushrooms
• 80 g seasonal salad
• 5 eggs
• seed oil
• vinegar
• extra virgin olive oil
• parsley
• tarragon
• chives
• salt
• pepper

For the recipe of porcini salad with eggs, minced parsley, tarragon and chives, so as to get a teaspoon of each herb. Blend an egg with an immersion blender, adding 150 g of seed oil to the wire until you get a mayonnaise; add a pinch of salt, a teaspoon of vinegar and chopped herbs, keeping aside a little for the garnish, and mix well.
For the salad: set 4 eggs in boiling salted water for 10 minutes, then shell them and divide into 4 slices. Peel the mushrooms, cut them into slices and cook half in a pan with a layer of extra virgin olive oil, a pinch of salt and pepper for a minute on each side. Spread 2 tablespoons of mayonnaise into the dishes, lay a few leaves of salad, cooked mushrooms and egg cloves; complete with the slices of raw porcini mushrooms, seasoned with a drizzle of extra virgin olive oil, pepper, a pinch of chopped herbs and brought to the table.

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