Warm Endive Salad with Chanterelles, Enoki and Asparagus

Infuse the Olive Oil Overnight

1. 24 hours prior to serving the salad, heat the oil and basil to 110°F in a saucepan (you can use a kitchen thermometer to monitor the temperature.)

2. Let it cool slightly, cover it, and refrigerate* immediately to steep overnight.

3. Strain the infusion through a fine mesh strainer or paper coffee filter.

4. Return infused oil to the refrigerator until ready for use (consume within 4 days).

5. Pull the oil out of the refrigerator 15 minutes before serving, so it can warm back up to a smooth liquid.

Prepare the Salad

1. Fill a large bowl with enough ice water to submerge the bunch of asparagus.

2. In a large pot, boil water and season with salt and 1 tsp. baking soda.

3. Blanch asparagus in the boiling water for 30 seconds.

4. Immediately transfer the asparagus to the ice water bath, and reserve.

5. Heat 2 Tbsp. of the basil-infused olive oil in pan and cook the chanterelles until they release their water and are soft and aromatic.

6. Season chanterelles to taste with salt and pepper.

7. On a separate cutting board, cut off the woody root base of the enoki, separate the stands, and toss the enoki into a pan with oil or butter to sauté until wilted (about 2 minutes).

8. Arrange the enoki on a plate and allow them to steam for 3 minutes.

9. In the meantime, thoroughly wash the cutting board and your hands before touching other foods.**

10. Cut the chilled asparagus into 1" pieces, and place in a salad bowl or individual plates.

11. Trim the Belgian endive as needed, and place in salad bowl or on the plates.

12. Drizzle the sautéed chanterelles over the salad.

13. Garnish with the enoki** mushrooms and shaved Parmesan cheese.

* Note: Fresh basil can carry soil-borne moisture and microbes into the olive oil, such as Clostridium botulinum spores. As 110°F is too low to kill the spores, it's best to keep the oil infusion refrigerated.

Alternatively, if you want to save refrigerator space, here's a counter-safe approach that uses dried basil instead:

1. Place ⅓ cup dry basil in a clean, dry, heatproof glass jar, and crush the basil gently to release the essential oils.

2. Heat the olive oil in a saucepan to 180°F.

3. Pour the hot oil over the dried basil, and cap the jar tightly.

4. Steep on the counter at room temperature overnight to build a strong flavor. (3 to 5 days will build a stronger flavor.)

5. Before using, strain the oil through a fine mesh sieve or paper coffee filter to remove gritty herb particles. (If you choose to store the oil for longer, strain it within 2 weeks to prevent bitterness, and to keep the oil clean and bright.)

Similarly, fresh garlic, herbs, or peppers can introduce moisture and the risk of botulism. If you want to add such flavors, use garlic powder, dried herbs, dried chili flakes, etc. to keep the oil pantry-safe.

** Note: As of the 2020s, the CDC and FDA warn that raw enoki is prone to carrying Listeria monocytogenes. Traditional Asian cuisines always serve enoki cooked, even in chilled dishes where the mushrooms are blanched and cooled first.