🥗 Autumn Wild Mushroom Salad with Crispy Ham and Cranberry Dressing

Name: Autumn Wild Mushroom Salad with Crispy Ham and Cranberry Dressing
Total time: 30 min
Yield: 4 servings
Ingredients: 1 red onion; 4 tbsp white wine vinegar; iodized salt; black pepper from the mill; 1 tbsp cranberry compote (from the jar); 4 tbsp cold-pressed olive oil; 1 bunch chives; 6 slices air-dried Serrano ham; 1 head oak leaf lettuce (or Lollo bianco); 200 g chanterelles; 4 medium porcini mushrooms; 200 g chestnuts; 2 tbsp butter

255 kcal · 30 min · 4 servings

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Ingredients

1 red onion
4 tbsp white wine vinegar
iodized salt
black pepper from the mill
1 tbsp cranberry compote (from the jar)
4 tbsp cold-pressed olive oil
1 bunch chives
6 slices air-dried Serrano ham
1 head oak leaf lettuce (or Lollo bianco)
200 g chanterelles
4 medium porcini mushrooms
200 g chestnuts
2 tbsp butter

Instructions

1. Peel the onion and cut it into very small cubes.
2. Whisk the vinegar, salt, pepper, and cranberries together in a small bowl.
3. Add the oil and stir until a creamy vinaigrette forms.
4. Cut the chives into fine rings.
5. Stir the chive rings and onion cubes into the vinaigrette.
6. Fry the Serrano ham slices in a non-stick pan until crispy.
7. Remove the ham from the pan and set it aside.
8. Wash the salad greens thoroughly and let them drain well.
9. Tear the salad leaves into bite-sized pieces.
10. Clean the mushrooms and wipe off any clinging sand with kitchen paper.
11. Slice the mushrooms or cut them into quarters, depending on their size.
12. Heat the butter in a pan.
13. Fry the mushrooms for about two minutes, turning them constantly.
14. Season the mushrooms to taste.
15. Distribute the salad leaves and warm mushrooms onto the plates.
16. Place the crispy ham slices on top.
17. Drizzle the vinaigrette over the salad.
18. Serve the dish immediately.

Nutrition per serving

kcal: 255
Protein: 11 g · Fett/Fat: 16 g · Carbs: 15 g