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.
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1
pound
230 g white button mushrooms
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2
tsp
lemon juice
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1
cup
plain toasted croutons
For the garnish
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2
Tbsp
ground salted roasted cashews or hazelnuts
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2
Tbsp
fresh parsley
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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.
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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.