Ham and Mushroom Salad
Ingredients
Flour 45 ml
Milk 75 ml
Cheese - Parmesan 60 ml
Egg 1
Basil 30 ml
Cilantro 15 ml
Ham - Prosciutto 100 g
Mushrooms - white 150 g
Mushroom _ Shataki 150 g
Brandy 20 ml
Spinach - fresh 250 ml
Lettuce - Leaf 5 leaves
Lettuce - Boston 5 leaves
Oil - Olive 15 ml
Salt and Pepper 1 to taste
Preparation
This recipe consists of a herbed pancake that nestles with the ham an mushrooms on a bed of different lettuces.
To make the pancake:
1. Chop the herbs - feel free to substitute your favorites for my suggestions.
2. In a small mixing bowl add the milk then whisk in the flour, a little at a time until it is all finished and the batter is smooth.
3. Add the whole egg and the individual yolk, and beat again. Finally add the chopped herbs and mix.
4. To cook put a frying pan on medium and let sit until it water just bounces. Add a small amount of oil or butter and then pour in a single motion approximately 1/4 of the batter into the middle of the butter/oil.
5. Cook until bubbles start to appear, and a spatula slides easily under the pancake. Flip over in smooth motion and cook another minute. Remove.
6. Slice the pancakes into finger width ribbons and set aside in a warm place.
To make the salad:
7. Slice the prosciutto into thick ribbons. Set aside.
8. Remove the stems from the various greens and tear into bite sized pieces. Put into a bowl and lightly coat with oil.
9. Slice the mushrooms in half. Put a frying pan on a medium to medium-high burner and add butter and the mushrooms, saute until browned - between 5 and 8 minutes. Pour in the brandy and cook another minute.
To assemble the salad:
10. For each person take a large bowl and lay on a good couple of handfuls of the various lettuces. pushing them to the sides to make a hole in the middle.
11. Take the equivalent of 2 pancakes and put at the bottom of the lettuce well.
12. Top with the slice prosciutto.
13. Top that with the cooked mushroom mixture.
14. Serve topping with salt and pepper to taste.
To make the pancake:
1. Chop the herbs - feel free to substitute your favorites for my suggestions.
2. In a small mixing bowl add the milk then whisk in the flour, a little at a time until it is all finished and the batter is smooth.
3. Add the whole egg and the individual yolk, and beat again. Finally add the chopped herbs and mix.
4. To cook put a frying pan on medium and let sit until it water just bounces. Add a small amount of oil or butter and then pour in a single motion approximately 1/4 of the batter into the middle of the butter/oil.
5. Cook until bubbles start to appear, and a spatula slides easily under the pancake. Flip over in smooth motion and cook another minute. Remove.
6. Slice the pancakes into finger width ribbons and set aside in a warm place.
To make the salad:
7. Slice the prosciutto into thick ribbons. Set aside.
8. Remove the stems from the various greens and tear into bite sized pieces. Put into a bowl and lightly coat with oil.
9. Slice the mushrooms in half. Put a frying pan on a medium to medium-high burner and add butter and the mushrooms, saute until browned - between 5 and 8 minutes. Pour in the brandy and cook another minute.
To assemble the salad:
10. For each person take a large bowl and lay on a good couple of handfuls of the various lettuces. pushing them to the sides to make a hole in the middle.
11. Take the equivalent of 2 pancakes and put at the bottom of the lettuce well.
12. Top with the slice prosciutto.
13. Top that with the cooked mushroom mixture.
14. Serve topping with salt and pepper to taste.
