Blattsalat mit Speck: Mixed greens salad topped with crispy bacon and a mustard vinaigrette

Savor the comforting blend of warm, crispy bacon and tender sautéed mushrooms atop a bed of mixed greens with this delightful Warm Bacon and Mushroom Salad with Mustard Vinaigrette. A recipe by renowned chef Lidia Bastianich, this dish pairs well with any roast meal and is perfect for those who enjoy the contrasting textures and temperatures in their salads. Join me as we prepare this simple yet mouthwatering dish.
 

Ingredients:

- 1/2 lb (about 225 grams) lean bacon, cut into small pieces

- Mixed salad greens

- Mushrooms (champignons or any other variety), sliced

- Extra virgin olive oil

- Salt, to taste

- Mustard (preferably whole grain)

- Red or white wine vinegar

Equipment:

- Cutting board and knife

- Large skillet or frying pan

- Salad bowl

- Spatula or tongs

- Whisk or fork for mixing dressing

Instructions:

1. Begin by rendering the bacon in a large skillet over medium heat. You want the bacon to become nice and crunchy, so cook it until it reaches your desired level of crispiness.

2. While the bacon is cooking, prepare the mixed salad greens in a large salad bowl.

3. Once the bacon is done, remove it from the skillet and set it aside. In the same skillet, add the sliced mushrooms and a pinch of salt. Remember, the bacon already has some saltiness, so be conservative with additional salt. Sauté the mushrooms until they're warm and slightly cooked.

4. Now, prepare the vinaigrette. First, discard any excess oil from the pan. Then, in the same skillet, add a new drizzle of fresh olive oil, a spoonful of mustard, and a dash of vinegar. Be cautious while adding vinegar as it may splatter.

5. Whisk the dressing ingredients together in the skillet, balancing the ratio of oil to vinegar.

6. To assemble the salad, sprinkle some salt over the greens if desired. Then, add the warm bacon and mushrooms to the salad greens.

7. Drizzle the mustard vinaigrette over the salad, being careful not to overdress it. Gently toss the salad to evenly coat the greens with the dressing.

8. Serve the salad immediately to enjoy the warm and cool elements at their best. The warm dressing will slightly wilt the tougher greens, which actually enhances the texture.

Prep Time: 15 minutes

Cook Time: 10 minutes

Total Time: 25 minutes

Cooking Tips:

- Avoid overcrowding the pan when sautéing the mushrooms; they should brown, not steam.

- Customarily, the ratio for vinaigrette is 3 parts oil to 1 part vinegar. Adjust based on personal preference.

- Toss the salad just before serving to maintain the greens' crispness.

Servings: 4

Attribution:

Recipe created by Lidia Bastianich. For more delicious recipes, subscribe and follow Lidia's culinary adventures on her YouTube channel: https://www.youtube.com/@LidiaBastianich.

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#lidia #chef #saladrecipe #bacon #mushrooms #warm #vinaigrette #cooking #mustarddressing #homemade #culinary #recipe #chatgpt

Blattsalat mit Speck: Mixed greens salad topped with crispy bacon and a mustard vinaigrette