Brooks Reitz is a big believer in olive oil. As the owner of multiple restaurants in Charleston, SC., including famed Leon’s Oyster Shop, Little Jack’s Tavern, and Melfi’s, he abides by the mantra that there’s nothing that a hearty drizzle of olive oil can’t improve. In the spring and summer months, when grilling and produce are at their peak, he favors this porcini mushroom salad paired with Salmoriglio, a simple Italian dressing that adds a delightful finishing touch to fish, steak, or grilled chicken and vegetables.

Ingredients:

Salmorglio Dressing

• 1/2 cup Olive Oil
• Juice of 1 lemon
• 1 Clove of garlic, grated
• Chili flakes and dried oregano, to taste
• Splash of water

Mushroom Salad

• Porcini mushrooms (cremini work nicely as well)
• Pecorino Romano
• Chopped walnuts

Directions:

• Make the Salmorglio by stirring all the ingredients together
• Slice the mushrooms as thinly as possible, layering them together on a large plate
• Dress the sliced mushrooms with shaved Pecorino Romano and chopped walnuts
• Dress the salad liberally with the salmoriglio. Finish with freshly cracked black pepper