Carpaccio-Style Salad

Method

1. Prepare the grana Padano flakes: hold the cheese form and gently slide the knife blade across the surface to create thin, delicate flakes.
2. Slice the ovuli mushrooms: place the knife on the mushroom and move the blade downward without pressing, letting the knife do the work to get very thin slices.
3. Slice the porcino mushroom in the same manner.
4. Open the oysters (see separate tutorial) and set aside, reserving the oyster liquor if desired.
5. Juice half a lemon.
6. Arrange a bed of mixed salad (endive, curly endive, lamb's lettuce, and radicchio) on a plate, covering it evenly.
7. Place two oysters on opposite sides of the plate.
8. In the center, create a small mound of salad.
9. Lightly salt the salad.
10. Tear the fresh tuna slices into pieces along the grain and scatter them over the salad.
11. Grind black pepper over the tuna.
12. Add some of the sliced ovuli and porcino mushrooms on top (do not dress them yet).
13. Season the mushrooms with a little salt and pepper.
14. Drizzle lemon juice over the mushrooms and tuna, and also a bit inside each oyster.
15. Drizzle extra virgin olive oil only over the central part of the salad.
16. Top with a few more undressed mushroom slices.
17. Break the grana Padano flakes into smaller pieces and scatter them over the top.
18. Finish by adding extra undressed salad leaves around the edges of the plate.
19. Let the salad marinate for 5 minutes before serving.