Holiday Leftovers: Warm Wild Mushroom Salad
For Christmas my parents got me this awesome cookbook – Simply Salads by Jennifer Chandler. Now my Ma knows that I LOVE when my cookbooks have pictures to go with each recipe. Lucky for me, these cookbooks tend to be less expensive than the ones without pictures. Not sure why, but it works for me!
Perusing this book, I had no idea that it would be an inspiration for using up MORE of my leftover ham. The recipe calls for pancetta, which is a dry cured meat that reminds me of bacon. Instead of buying pancetta, I just used my Christmas ham. Ham doesn’t create the same drippings in the skillet as bacon when you cook it, but a little olive oil solves that problem. You still get the flavor, you just need a little assistance from the oil.
We had this salad right after church. It hit the spot! We wanted something light, but we wanted something that felt like a meal. We served this salad with my homemade Ham and Cheddar Biscuits. Home run, I tell you! Never thought to warm wild mushrooms and place them on a salad. Good call, Jennifer!
Warm Wild Mushroom Salad
Serves 4 for a meal or 6 for an appetizer
Source: Simply Salads by Jennifer Chandler, pg. 128 (& pg. 106 for salad dressing)
Ingredients:
Salad:
1/4 cup Sherry Vinaigrette – *recipe follows
1/4 pound pancetta, bacon, or ham ** if using ham, add 1-2 Tbs. olive oil
1 shallot, minced
1/2 lb. assorted wild mushrooms (I used oyster, porcini, and shiitake), ends trimmed
1/2 cup pine nuts, toasted
Kosher salt and pepper to taste
1 bag (8oz) Field Greens
Sherry Vinaigrette:
(I doubled this recipe for my salads)
1 shallot, minced
1 tsp. dijon mustard
2 Tbs. sherry wine vinegar (or red wine vinegar)
6 Tbs. olive oil
Salt and pepper to taste
Directions:
Prepare the Sherry Vinaigrette - In a small bowl whisk together shallot, mustard, and vinegar. Slowly add the olive oil in a stream, whisking to emulsify. Season with salt and pepper. (Makes about 1/4 cup)
In a medium skillet, over medium-low heat, cook the ham (with olive oil) or pancetta/bacon without oil. Cook until outside is crisp, about 4 minutes. Transfer ham to paper-towel lined plate to drain, reserving the drippings in the pan.
Increase the heat to medium. Add the shallot and cook, stirring often, until tender, 3-5 minutes. Add the mushrooms and cook, stirring often, until lightly browned, about 5 minutes. Transfer the mixture to a medium bowl.
Add the ham and pine nuts to the mushroom mixture and toss. Season with salt and pepper to taste.
In a large salad bowl, toss the Field Greens with the vinaigrette to taste. Divide the salad among individual plates. Top with mushrooms. Serve immediately! (Otherwise the greens will get droopy!)
