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.
RATING
SERVES
6
PREP TIME
15 min
RECIPES
Ingredients
- 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
Instructions
-
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.
