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🍽️ Warm Mushroom Salad with Artichokes and Ham

267 kcal · 30 min · 4 servings

Ingredients

• 100 g green leaf salad (e.g. Lollo bionda, romaine lettuce)
• 1 tsp walnut oil
• 30 g turkey ham (1 slice; without fat edge)
• 1 shallot
• 100 g small tender artichokes (2 small tender artichokes)
• 0.5 organic lemon
• 250 g chanterelles
• 1 tbsp rapeseed oil
• salt
• pepper
• 2 tbsp balsamic cream
• 100 g whole grain baguette

Instructions

1. 1. Wash the leaf salad thoroughly.
2. 2. Spin the salad dry.
3. 3. Cut the salad into bite-sized pieces.
4. 4. Place the salad in a bowl.
5. 5. Toss the salad with the walnut oil.
6. 6. Cut the ham into small cubes.
7. 7. Peel the shallot.
8. 8. Cut the shallot into small cubes as well.
9. 9. Wash the artichokes.
10. 10. Cut off the stems of the artichokes with a sharp knife.
11. 11. Remove the outer leaves of the artichokes.
12. 12. Cut off the remaining leaf tips with kitchen scissors.
13. 13. Peel the artichokes thinly around the stem bases.
14. 14. Slice the artichokes lengthwise.
15. 15. Rub the cut surfaces immediately with the lemon half.
16. 16. This prevents the artichokes from browning.
17. 17. Clean the chanterelles carefully with a brush.
18. 18. Cut large mushrooms into smaller pieces.
19. 19. Heat the rapeseed oil in a large pan.
20. 20. Fry the artichokes over medium heat.
21. 21. Stir them occasionally.
22. 22. Fry the artichokes for four minutes.
23. 23. Stir in the chanterelles.
24. 24. Stir in the shallot cubes.
25. 25. Fry everything together for five to six minutes.
26. 26. Season the mixture with salt.
27. 27. Season the mixture with pepper.
28. 28. Divide the leaf salad onto two plates.
29. 29. Sprinkle the ham cubes over the salad.
30. 30. Distribute the lukewarm mushroom and artichoke mixture on top.
31. 31. Drizzle the salad with Crema di Balsamico.
32. 32. Slice the baguette.
33. 33. Serve the dish immediately.

Nutrition per serving

• kcal: 267
• Protein: 13 g · Fett/Fat: 9 g · Carbs: 32 g