Sautéed Mushroom Salad with Crispy Prosciutto, Blistered Tomatoes, and Gruyere

Sauteed Mushroom Salad with Crispy Prosciutto, Blistered Tomatoes, and Gruyere

Question of the day: What is your cooking style?

Like, when you step into the kitchen, where does your mind instinctually go?

For me, it’s rustic cooking.

Like roasted chicken, crusty garlic bread, classic salads, roasted potatoes, and simply prepared vegetables.

Those salty savory flavors, traditional cooking methods, and the homestyle feel…. it’s perfection to me!

So when I created this salad, I just tried to let things flow.

Right out of my mind and into my tummy. (yay!)

I found a really cool new product by Earthbound Farms that inspired the whole thing. Spicy Spinach Flavor Blends. It’s a mix of baby spinach and asian greens (pak-choi, mizuna, komatsuna, baby tatsoi). The asian greens have a slightly spicy bitter flavor that pairs great with savory ingredients.

Salty prosciutto, savory sautéed mushrooms, sweet and juicy pops of tomato, and rich gruyere cheese. All classics that play off each other to make each bite of this salad REALLY REALLY good.

But I have to say… I’m not a huge fan of raw prosciutto in salad.

It’s chewy and tends to clump up all together in a weird blobby bite.

You know what is awesome though? Crispy prosciutto.

Just a quick cook in a skillet crisps the thin pieces of meat into little crispy pieces of flavor. Like meat croutons.

Yep, meat croutons.

Don’t skip this step. It’s so good.

And of course, never skip the grilled bread.

Choose nice and dense chewy bread, like a tuscan variety. Slice it nice and thick, slather with olive oil, and grill until it has some char on it. Season with some kosher salt & pepper and enjoy. The smokiness and satisfying chew makes this salad a meal.

Sautéed Mushroom Salad with Crispy Prosciutto, Blistered Tomatoes, and Gruyere

 

Sautéed Mushroom Salad with Crispy Prosciutto, Blistered Tomatoes, and Gruyere
Prep Time
15 mins
Cook Time
40 mins
Total Time
55 mins
 
Servings: 2
Author: Erica Julson
Ingredients
  • 4.5 oz Spicy Spinach Flavor Blends (by Earthbound Farm)
  • 2 oz baby arugula
  • 3 oz thinly sliced prosciutto
  • 16 oz sliced white button mushrooms
  • 2 large cloves garlic, minced
  • Generous sprinkle of kosher salt
  • Freshly ground black pepper
  • 2 cups cherry tomatoes
  • 1 cup shaved Gruyere cheese
  • 1/4 cup extra virgin olive oil, plus more for sautéing and grilling
  • 1 tablespoon minced shallot
  • 2 tablespoons balsamic vinegar
  • 1/2 tablespoon minced fresh thyme
  • Thick slices of dense french bread
Instructions
  1. Place the spicy greens and arugula in a large salad bowl and toss to combine. Set aside for now.
  2. Rip the prosciutto into bite-sized pieces and put in a medium skillet. Cook over medium heat, stirring and turning the pieces of prosciutto until they start to brown and crisp up. When the pieces look cooked (but not burnt), remove them from the pan to a large plate. Let cool & set aside. They will continue to get crispier as they cool.

  3. Next, add the mushrooms to a large nonstick skillet. Drizzle with about 2 tablespoons of olive oil and cook over medium-high heat, stirring occasionally, for about 10-15 minutes or until nice and golden. In the last minute of cooking, add the minced garlic and stir until fragrant. Turn off the heat, season with a generous sprinkle of kosher salt and freshly cracked black pepper, and set aside.

  4. Add your cherry tomatoes to a small oven proof skillet or dish. Drizzle with  a little olive oil, and broil under high heat for just a few minutes, until the tomatoes are plump and starting to burst. Remove from the broiler and set aside.

  5. In a small bowl, whisk together the 1/4 cup olive oil, minced shallot, balsamic vinegar, and minced thyme. Set aside.
  6. Finally, heat a grill pan over high heat or light the broiler on high. Brush each piece of bread generously on both sides with olive oil (I love my silicone brushes from amazon for this purpose). Grill or broil until nicely charred on both sides. Season with a light sprinkling of kosher salt and cracked black pepper.

  7. When you’re ready to eat, add the blistered tomatoes, mushrooms, crispy prosciutto pieces, and Gruyere cheese to the large salad bowl. Drizzle with dressing and toss to combine. Enjoy immediately with grilled bread on the side. 

Recipe Notes

Place the spicy greens and arugula in a large salad bowl and toss to combine. Set aside for now. Rip the prosciutto into bite-sized pieces and put in a medium skillet. Cook over medium heat, stirring and turning the pieces of prosciutto until the start to brown and crisp up. When the pieces look cooked (but not burnt), remove them from the pan to a large plate. Let cool & set aside. They will continue to get crispier as they cool. Next, add the mushrooms to a large nonstick skillet. Drizzle with about 2 tablespoons of olive oil and cook over medium-high heat for about 10-15 minutes until nice and golden. In the last minute of cooking, add the minced garlic and stir until fragrant. Turn off the heat, season with a generous sprinkle of kosher salt and freshly cracked black pepper, and set aside. Add your cherry tomatoes to a small oven proof skillet or dish. Drizzle with just a little olive oil, and broil under high heat for just a few minuted until the tomatoes are plump and starting to burst. Remove from the broiler and set aside. In a small bowl, whisk together the 1/4 cup olive oil, minced shallot, balsamic vinegar, and minced thyme. Set aside. Finally, heat a grill pan over high heat or light the broiler on high. Brush each piece of bread generously on both sides with olive oil (I love my silicone brushes from amazon). Grill or broil until nicely charred on both sides. Season with a light spindling of kosher salt and cracked black pepper. When you’re ready to eat, add the blistered tomatoes, mushrooms, crispy prosciutto pieces, and gruyere cheese to the large salad bowl. Drizzle with dressing and toss to combine. Enjoy immediately with grilled bread on the side. [This also goes great with Roasted Tomato Soup!]

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Vietnamese Chicken Salad

Vietnamese Chicken Salad

Eeeeee- spring is almost here!

That means lots and lots of fresh spring veggies, herbs, and fruits. I’m talking asparagus, artichokes, peas, rhubarb, leeks, radishes, baby greens, morels, and of course, STRAWBERRIES.

Yep, I’m so freaking excited.

This is the time of year where we go from rich hearty soups and stews to fresh bright salads- packed with tender greens, herbs, and crisp vegetables.

The days are starting to get longer, you may feel renewed and energized, and find yourself craving lighter meals. I love the natural progression of seasons and the change in diet and lifestyle that follows. It gives some periodic change and excitement to the ins and outs of daily life.

So, to celebrate the new season, I’m bringing you this delicious chicken salad that is packed to the brim with fresh herbs and veggies.

I’m calling it a Vietnamese salad, but that’s kind of a stretch. I didn’t have easy access to traditional vietnamese ingredients like lemongrass, kaffir lime leaves, thai basil, celery leaves, etc, so I just subbed some easier to find ingredients like lemon & lime, and common herbs. It’s definitely not an authentic vietnamese dish, but the flavors are pretty close 🙂 A great compromise in my book.

Rice noodles, fresh cabbage, and citrusy marinated chicken form the base of this salad, and are highlighted by delicious ad-ins like green beans, tomatoes, daikon, cucumber, carrot, celery, cilantro, green onion, and peanuts. Tossed with a vibrant dressing made of brown sugar, lime juice, chile, garlic, oil, and fish sauce, each bite is overwhelmingly full of flavor.

With so many vibrant ingredients, each bite is like a new party in your mouth. You just can’t stop eating and experiencing it.

Plus, this recipe makes like 8 generous servings, so it’s perfect for a crowd (or lots and lots of leftovers 😉 )

Enjoy the taste of great cooking!

Vietnamese Chicken Salad

Vietnamese Chicken Salad
Prep Time
5 hrs
Cook Time
1 hr
Total Time
6 hrs
 
Servings: 8
Author: Erica Julson
Ingredients
For Marinade:
  • 4 large boneless skinless chicken breasts (about 2 lbs)
  • 1 cup chopped cilantro
  • 2 tablespoons lemon zest
  • 5 tablespoons lemon juice
  • Zest of 1 lime
  • 1/2 cup extra virgin olive oil
  • 1 tablespoon kosher salt
  • 1/2 tablespoon ground black pepper
For Dressing:
  • 1/4 cup packed dark brown sugar
  • 1/4 cup fresh lime juice
  • 1 small red chile, deseeded and minced
  • 2 cloves garlic, minced
  • 1/4 cup extra virgin olive oil
  • 2 tablespoons fish sauce
For Salad:
  • 12 oz green beans, stems removed
  • 4 oz dried rice noodles (rice sticks)
  • 1 cup cherry tomatoes, halved or quartered, depending on size (halve the small ones, quarter the large ones)
  • 1 cup julienned daikon radish
  • 1 cup julienned English or Persian cucumber
  • 3 cups thinly sliced savoy or napa cabbage
  • 1 cup grated carrot
  • 1 cup thinly sliced celery
  • 1 cup chopped cilantro
  • 1 bunch green onion, dark green parts chopped, white parts discarded
  • 1 cup salted roasted peanuts
Instructions
  1. Start by marinating the chicken for at least 4 hours, or overnight. Place the chicken in a large ziplock bag or baking dish. Add the marinade ingredients (cilantro, lemon zest, lemon juice, lime zest, olive oil, salt, and pepper) to the bag or dish and toss to mix and coat the chicken well. Marinate in the refrigerator for at least 4 hours or overnight.
  2. To make the dressing, whisk together the dressing ingredients in a small bowl (brown sugar, lime juice, red chile, garlic, olive oil, and fish sauce). Set aside for now.
  3. When the chicken is done marinating, put a large heavy skillet on the stove and add a few tablespoons of olive oil. Heat over medium-high flame, take the chicken breasts out of the marinade (it’s okay if there is still marinade stuck to them) and add them to the pan. Cook about 6-8 minutes on each side, or until the chicken reaches an internal temperature of 165 degrees Fahrenheit (check it with an instant-read thermometer). When done cooking, let rest in pan until cooled.

  4. While the chicken is resting, cook the rice noodles. Place them in a large bowl & cover with boiling water. Let rest for about 5 minutes or until tender. Drain well, then place on a cutting board and roughly chop into about 2 inch pieces. Place in a LARGE serving bowl (this salad makes A LOT of food, so you’ll need a large bowl to toss it in. I had to use an extra large pot 🙂 ) and set aside.
  5. Next, add some water to the bottom of a small saucepan and add a steamer insert. Add the green beans, cover the pot with a lid, heat over medium flame, and steam for a few minutes until bright green and crisp-tender. When done, remove from the pot and run under cold water to stop the cooking. Move to a cutting board and chop into thirds. Add to the large bowl/pot with the rice noodles.
  6. By now, the chicken should be cool enough to handle. Remove from the pan and use your hands to shred into bite sized strips. Add to the bowl/pot with the noodles and green beans. Pour any delicious pan juices to the bowl/pot as well.

  7. Next, add the rest of the veggies and herbs (cherry tomatoes, daikon, cucumber, cabbage, carrot, celery, cilantro, green onions) and peanuts. Toss to combine. Whisk the dressing again to combine, then pour over the salad. Toss well until everything is coated with dressing and serve!
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Simple Kale Salad with Golden Raisins and Romano

Simple Kale Salad with Golden Raisins and Romano

Simple Kale Salad with Golden Raisins and Romano

Salty, sweet, and savory is the ultimate flavor trifecta.

Think dark chocolate sea salt covered almonds, bacon wrapped dates, or prosciutto wrapped melon. Your tastebuds rejoice with every bite. The flavors just hit all the right notes.

That was the inspiration behind this salty-sweet-savory kale salad.

Yep, I’ll never give up on my love for kale. Even if it’s 2016.

I love kale’s earthy taste. It gives salads so much more body and depth. Plus, kale is strong enough to stand on its own in a salad.

Yes, it’s delicious jazzed up with other ingredients, but it really doesn’t take much. A sprinkle of nuts, some salty-savory cheese, a pop of sweet dried fruit. That’s it.

This salad excels in its simplicity.

Kale, golden raisins, walnuts, romano, lemon, olive oil, and garlic.

THIS is weeknight eating done right.

Plus, kale salad is sturdy enough to last in the fridge for a few days. Perfect for lunch the next day.

Give it a go! And if you love kale as much as I do, check out my other recipes for Kale Chicken Caesar Salad and Mushroom Kale Barley Stew.

Simple Kale Salad with Golden Raisins and Romano

 

Simple Kale Salad with Golden Raisins and Romano
Prep Time
30 mins
Total Time
30 mins
 
Servings: 4
Ingredients
  • 1 large bunch lacinato kale
  • 1/2 cup golden raisins
  • 1/2 cup walnut pieces
  • 1/2 cup grated romano cheese
  • Zest and juice of 1 lemon
  • 1 clove garlic, minced
  • 1/2 cup extra virgin olive oil
  • Kosher salt & freshly ground pepper
Instructions
  1. Wash the kale well, pat dry with paper towels, and tear the leaves into bite-sized pieces. Discard the stems and place the torn leaves in a large salad bowl.

  2. Place the raisins in a bowl and cover with boiling water. Let sit for 10 minutes to plump up while you prep the rest of the salad.
  3. Put the walnut pieces in a small dry skillet. Heat over medium-low flame on the stove, and cook, stirring occasionally, until lightly toasted and fragrant. Let cool and add to the bowl with the kale.
  4. In a small bowl, whisk together the lemon zest, lemon juice, garlic, and olive oil. Season well with kosher salt and freshly ground pepper.
  5. Drain the raisins and add to the salad bowl. Sprinkle the romano cheese over the salad, pour the dressing over top, and toss well to combine. Enjoy!

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