Seared Mushroom Salad

This seared mushroom salad uses one of my favorite salad tricks: mixing raw and cooked vegetables. The homemade croutons and silky prosciutto don't hurt, either.

Course Dinner, Lunch, Salad

Cuisine American

Keyword croutons, mushrooms, nuts, prosciutto

Prep Time 25 minutes

Cook Time 20 minutes

Total Time 45 minutes

Servings 4 people

Calories 461 kcal

Ingredients

2 cups cubed sourdough bread
2 teaspoons minced fresh rosemary
4 tablespoons canola oil
2 cloves garlic minced
¼ cup pine nuts toasted (or walnuts or almonds)
1 pound chopped mixed mushrooms ie button, portobello, chanterelles, morels, shiitake, hedgehogs, porcini, etc
¼ pound thinly sliced prosciutto cut into thin 1” long strips (optional)
1 onion ¼ minced and the rest chopped
¼ cup sherry or red wine vinegar
2 green onions minced
leaves from 2 sprigs oregano or ½ teaspoon dried oregano
5 to 6 cups mixed salad greens
½ cup loosely packed basil chopped

Instructions

Make the croutons: Place the bread on a baking sheet. Bake at 350F until golden, about 8 to 10 minutes. Toss with rosemary, 2 tablespoons oil and garlic.
Place the minced onion, vinegar and extra virgin olive oil in a small jar. Cover and shake to emulsify. Add the green onion and oregano; shake.
Toss the greens and basil in a large bowl.
Heat 2 tablespoons oil in a large skillet over medium-high heat until almost smoking. Add the mushrooms and remaining onions. Cook, stirring occasionally, until the mushrooms are golden, 5 minutes. Add the vinaigrette, stir well and remove from heat. Immediately add to the greens and toss once. Add the nuts, prosciutto and croutons; toss vigorously. Divide among plates. Serve this seared mushroom salad immediately.

Recipe Notes

Adapted slightly from Jonathan Waxman’s A Great American Cook.

I also added cherry tomatoes but not necessary, especially if it's winter and there are no good cherry tomatoes to be had.