RECIPE: Spring Salad from the LakeHouse


In our spring 2014 issue, we delve into the bountiful synergistic relationship between Bayard Cutting Arboretum’s CSA Farm and the LakeHouse Restaurant in Bay Shore. Farmer Jen Campbell and Chef Matthew Connors collaborate harmoniously and this recipe, for Connor’s Spring Salad, is a tasty representation of a farm-to-table alliance at its best.

Spring Vegetable Salad, served with Grilled Asparagus and Creamed Mushrooms
Recipe by Matthew Connors, LakeHouse Restaurant

Creamed Mushrooms
1 cup wild mushrooms (such as chanterelle, morel or black trumpet)
½ teaspoon butter
2 tablespoons Madeira wine
1 teaspoon shallots, diced
1 tablespoon crème fraîche
½ teaspoon black truffle butter (optional)
1 teaspoon truffle oil
Juice of ¼ fresh lemon
1 tablespoon chives, chopped

Sauté the mushrooms in regular butter over medium heat until soft. Add Madeira and cook until mostly evaporated. Add the rest of ingredients and cook until just heated through.

1 egg
White wine vinegar
Truffle oil
Fleur de sel
Baby arugula
Olive oil
Lemon juice
Fresh-cut herb of your choice
Humboldt Fog goat cheese
Olive oil

Poach egg in simmering water with a splash of white wine vinegar. (Vinegar helps it stay egg-shaped.)
Poach until the whites are just set. Put on plate and drizzle with truffle oil, sea salt and chives.
Dress the arugula with olive oil, lemon juice and fresh herb. Top with a slice of goat cheese.
Grill or heat asparagus on hot oven with olive oil. Top asparagus with creamed mushrooms.
Serve with toasted buttered brioche.