Hen of the Woods-Spinach Salad, With Bacon Vinaigrette
Classic American spinach and bacon salad with hen of the woods mushrooms
Bacon dressing, Hen of the woods mushroom, spinach salad
Cast iron skillet
fresh hen of the woods mushrooms
broken into small clusters roughly the size of your thumb or larger
washed and cleaned
high quality red wine vinegar
hard boiled eggs: whites sliced
yolks reserved for grating
high quality slab bacon
diced 1/2 inch
Kosher salt and fresh ground black pepper
Heat the bacon and the butter in a cast iron skillet or saute pan and render slowly until lightly browned.
Push the bacon to one side of the pan, then add the hen of the woods and cook until caramelized, about 5 minutes.
Season the mushrooms to taste with salt and pepper, deglaze the pan with the red wine vinegar and stir to release the bacon drippings.
Pour the hot mixture over the spinach in a salad bowl, add the egg whites, toss, taste the seasoning and adjust as needed.
Divide the mixture evenly between two room temperature salad plates, grate the yolks with a cheese or microplane grater over each plate (they may crumble a bit, that's ok) and serve immediately.
Hen of the woods are really good here, but many different mushrooms could be used, especially oysters, or chicken of the woods
Copyright: Chef Alan Bergo
Forager | Chef
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