Ikaria-inspired Mushroom Salad with Bits of cured Pork
HELPFUL TIP: It is easy to make your own croutons and the best are made with good sourdough bread. Cut off the crusts of the bread and cut into ½-inch cubes. Toss with 4 tablespoons olive oil, sea salt or garlic salt, and dried herbs of choice. Spread in a single layer onto a small sheet pan and roast in a low oven for about 30 minutes, tossing occasionally, until golden brown.
- 1 pound 230 g white button mushrooms
- 2 tsp lemon juice
- 1 cup plain toasted croutons
For the dressing
- ¼ cup extra virgin Greek olive oil
- 1 tsp sherry vinegar
- 1 tsp Dijon mustard
- 1 small garlic clove minced (about ½ tsp)
- ½ tsp dried basil
- ½ tsp dried marjoram
- ½ tsp dried thyme
- Greek sea salt and freshly ground black pepper to taste
For the garnish
- 2 Tbsp ground salted roasted cashews or hazelnuts
- 2 Tbsp fresh parsley
Wash and pat dry the mushrooms. Cut into thin slices. You should get about 8 to 10 slices per mushroom. Place in a salad bowl and toss with the lemon juice.
Whisk together the olive oil, vinegar, mustard, garlic, herbs, salt and pepper. Pour over the mushrooms. Add the toasted croutons, ground salted cashews and 1 tablespoon of parsley and toss gently. Garnish with remaining tablespoon parsley and serve.