Warm Mushroom Salad
Serves: 4
Ingredients
3 tbsp pine nuts
70g Black Forest ham, sliced into fine matchsticks
150g mixed salad leaves
3 tbsp extra virgin olive oil
1 clove garlic, finely diced
250g chestnut mushrooms, trimmed and thickly sliced
150g shiitake mushrooms, destalked, ripped into pieces
150g oyster mushrooms, trimmed, ripped into pieces
Croutons
2 tbsp extra virgin olive oil
2 garlic cloves
½ flat pain rustique loaf, crusts removed, cubed
Salt and freshly ground black pepper
Vinagrette
Salt
2 tbsp sherry vinegar
4 tbsp walnut oil
½ small shallot, finely diced
1 tbsp finely chopped parsley
1 tsp finely chopped thyme
Freshly ground pepper
Method
- Preheat the oven to 180°C/gas 4. Put the pine nuts on a baking tray and toast for 7 minutes or until just golden. Set aside. Leave the oven on.
- Make the croutons. Peel and halve the garlic cloves. Put in a small frying pan with the olive oil. Set the pan over a low heat and gently simmer for 5 minutes. Remove and leave to infuse for 10 minutes. Strain the oil over the bread cubes and mix thoroughly. Season with salt and scatter on a baking sheet. Bake for 15 minutes until they are golden and dry. Set aside.
- Make the vinaigrette by whisking together the vinegar, walnut oil, shallot and herbs. Season. Set aside.
- Shortly before serving, put the toasted pine nuts, croutons, ham and salad leaves in a large bowl. Heat 3 tbsp olive oil in a large frying pan. Add the garlic, stir and after a few seconds, add the chestnut and shiitake mushrooms and fry briskly for a couple of minutes. Add the oyster mushrooms. Stir-fry for another 2 minutes or until the mushrooms look cooked then tip, piping hot, into the salad bowl. Re-whisk the dressing and pour over the hot mushrooms. Toss all the ingredients together and serve the salad immediately.