Wednesday, February 16, 2011


A quick disclaimer.  I 'm not a chef, in fact I am a rookie in the kitchen.   I have years of experience in the food industry but all on the backend  and very little experience in the front end (cooking).  This segment called The New Cook (I couldn't think of a witty name) on Slop Press chronicles my adventures in cooking.  Some recipes might suck and I 'll admit it when it does and some will be great but what I promise is that if the recipe isn't good that at least the information listed in the post will be informative.

You Can Win Friends With Salad
Everyone should have an amazing salad in their repertoire.  For you single bachelors, they say the way to a girl's heart is through the stomach so the way to a health conscious girl's heart is with a salad.   

When I went to Terroni's last year, the one thing that blew me away was the mushroom salad.  Longing to have it again, I took a few stabs at trying to re create it.  I added a few extra items to make the salad more colourful and to add enough extra things so it could replace a meal.

Mushroom Prosciutto Salad
  • 1 Package Baby Arugula
  • 8 Oyster Mushrooms
  • 16 Grape Tomatoes
  • 150 g Canadian Prosciutto
  • 1 Cucumber
  • 1 Red Onion
  • 1/2  Lemon
  • Balsamic Vinegar
  • Parmesan Cheese (I just use that grated one that comes in a plastic container)
  • Bread Crumbs
  • Extra Virgin Olive Oil
Balsamic Vinegar / Olive Oil Mixture
Mix together 1/2 lemon juice, extra virgin olive oil and balsamic vinegar  (I do 3 parts to 1) in a bowl.   Set aside some as a dressing for the salad and the rest will be used for the tomatoes and mushrooms.

Mix together balsamic vinegar and olive oil.
Lay the tomatoes on a baking sheet and drizzle the balsamic vinegar / olive oil mixture.
Bake for 20 mins at 425 F (You can make little slits in the tomatoes so they don't explode).
I find baking the tomatoes gives a much more pleasant texture and enhances the flavour.

Crush the bread crumbs into fine pieces and mix with the parmesan cheese.
Slice the oyster mushrooms into equal pieces (as best you can).   Dip the mushroom pieces in the balsamic / olive oil mixture and the coat with the cheese/bread mixture.
Then place on a baking sheet.
Broil for about 8 mins or until mushrooms reach the desired texture.

Place the prosciutto on a baking sheet and bake at 400 until the prosciutto gets crispy.  I use the cheaper Canadian / American prosciutto because I am baking it, I'll get the good stuff for my sandwiches.

Slice the red onion and cucumbers very thin and mix with the baby arugula.  Toss with the salad dressing in a bowl.  Plate with the mushrooms and prosciutto.  DONE!

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