Warm salad with ham and chanterelles
4 servings
30 minutes
Warm salad with ham and chanterelles is a harmony of flavors and textures born in Russian cuisine. It combines the richness of ham, the woody note of chanterelles, and the tenderness of pine nuts, creating a rich and layered taste. Lemon juice and red wine vinegar add a light tanginess that highlights the freshness of the salad leaves. This dish is perfect for an autumn or winter table when you crave something nourishing but not too heavy. It can be served as a standalone dinner or as an accompaniment to a main dish. The warm dressing enhances the aroma of the ingredients, making each bite rich and enjoyable. A great choice for a cozy evening when you want to warm up with something delicious and soulful.
1
Cut the ham into cubes. Finely chop the shallots. Cut the chanterelles into quarters. Fry the ham, place it on paper towels, then transfer to a large dish. Drain the fat from the pan and sauté the shallots until soft over medium heat.
- Pancetta: 100 g
- Shallot: 2 heads
- Chanterelles: 200 g
2
Add heat, add mushrooms and pine nuts. Sauté for about 5 minutes and transfer the mixture to a dish with ham.
- Chanterelles: 200 g
- Pine nuts: to taste
3
Place the same skillet over medium heat. Heat the olive oil, add lemon juice and vinegar. Stir, scraping off any bits stuck to the bottom.
- Extra virgin olive oil: 7 tablespoons
- Freshly squeezed lemon juice: 1 tablespoon
- Red wine vinegar: 2 tablespoons
4
Place the salad mix in a dish, drizzle with warm lemon juice and vinegar, and mix. Serve the finished salad on plates, season with pepper, and serve. Enjoy your meal!
- Mixed salad leaves: 500 g
- Ground black pepper: to taste
