Ham and mushroom salad with carrots

Name: Ham and mushroom salad with carrots
Cook time: 1 h
Total time: 1 h
Yield: 4
Ingredients: 1 Head (approx. 300 g) Oak leaf lettuce; 1 (approx. 200 g) Head frisée salad; 2 Shallots; 1 Garlic clove; 300 g Oyster mushrooms; 300 g Mushrooms; 2 (approx. 200 g) Carrots; 3 Stem(s) Parsley; 1 collar Chives; 4 discs cooked ham (approx. 50 g each); 1 TABLESPOON Oil; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 2 TABLESPOONS Herb Vinegar; 3 TABLESPOONS Olive oil

AUTHOR
Arlie Wyatt

DIFFICULTY
easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 4

1 Head (approx. 300 g) Oak leaf lettuce
1 (approx. 200 g) Head frisée salad
2 Shallots
1 Garlic clove
300 g Oyster mushrooms
300 g Mushrooms
2 (approx. 200 g) Carrots
3 Stem(s) Parsley
1 collar Chives
4 discs cooked ham (approx. 50 g each)
1 TABLESPOON Oil
7-10 Tbsp Salt
7-10 Tbsp Pepper
2 TABLESPOONS Herb Vinegar
3 TABLESPOONS Olive oil

Directions

1
Clean and wash the salad, pluck into bite-sized pieces and drain well. Peel shallots and garlic and dice finely. Clean oyster mushrooms and mushrooms. Leave oyster mushrooms whole or cut in half, depending on size.
2
Peel, wash and cut the carrots into strips. Wash the herbs and dab dry. Pluck parsley leaves from the stems and chop finely. Cut chives into small rolls. Cut ham into strips.
3
Heat the oil in a frying pan. Sauté shallots and garlic in it, add oyster mushrooms and fry until golden brown. Season with salt and pepper and deglaze with vinegar. Remove from the heat and let it cool down a little.
4
Pour the oyster mushrooms through a sieve, collecting the vinegar stock. Meanwhile blanch the carrots in boiling salted water for about 2 minutes. Drain, quench and let drain. Cut or slice mushrooms finely.
5
Beat the olive oil into the mushroom stock. Stir in the herbs. Arrange salad leaves, carrots, mushrooms and ham on plates and sprinkle with the vinaigrette.