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Over the moon for mushroom salad
A side that holds it own on the feast table.
SERVES
3
TO
4
Ingredients
- 1/4 cup extra-virgin olive oil
- 1/4 canola oil
- 4-5 cloves of garlic crushed but not peeled
- 1 clove of garlic finely sliced
- 1 leek (white and light green part) washed and finely sliced
- 225 grams smoked bacon sliced into 6 millimeter strips
- 225 grams mixed mushrooms, such as oyster, crimini, shiitake, enoki, beech, washed and thick stems discarded
- Salt and pepper to taste
- 2 tablespoons good balsamic vinegar
- Juice from half lemon
- 225 grams spicy greens, washed arugula
- 1/4 cup shaved pecorino
Directions
- In a large bowl, toss the mushrooms with the garlic and canola oil, seasoning with salt and pepper. Spread the mushrooms evenly on a baking pan and roast until most of their water has evaporated and they start to crisp.
- In a large pan, saute the bacon over medium heat, stirring frequently, until rendered down and crisp . Remove and pat dry saving the fat. Add the leek and garlic to the cook until softened.
- Add the vinegar and reduce by a third.
- Add the cooked mushrooms and warm through.
- Remove from the heat and set aside.
- In a separate large bowl, toss the greens with the warm mushroom mix . Drizzle with some evoo, season with salt and pepper, and squeeze lemon into and mix really well. Sprinkle with the bacon and shaved pecorino on top.
