Enoki Salad with Cepe Oil and Watercress
Try this for a refreshing spring salad.

Ingredients:
* 1⁄2 cup packed fresh watercress
* 1⁄2 cup packed fresh savory
* 1 1⁄2 teaspoon white wine vinegar
* 3 ounces Phillips enoki mushrooms, stems trimmed
* 4 asparagus spears, cut into fine julienne
* salt
* 2 teaspoons lemon juice
* 1/3 cup Cepe Oil (recipe below)

Preparation:
Reserve a few of the watercress and savory leaves for a garnish. Trim the stems of the remainder and place in a blender with 2 tablespoons water and the vinegar. Process until you have a fine puree. Set aside.
Toss the Phillips enoki with the sliced asparagus, salt to taste, and lemon juice. Divide the salad among 4 plates. Our the oil around the salad, then drizzle some of the watercress-savory puree over the oil in a decorative fashion. Serve, garnished with the watercress aory leaves.

Serves 4

Cepe Oil

Ingredients:
* 1 ounce dried Phillips cepes
* 3 cups safflower or sunflower oil

Preparation:
Place the mushrooms and oil in a container with a tight-fitting lid. Let sit for several weeks in a cool spot, until a noticeable change in color occurs. Do not let the oil sit where it is above 70° F or it may become rancid. Cepe oil will keep for several weeks or longer if refrigerated.

Makes 3 cups