Butter Lettuce Salad with Crispy Prosciutto, Oyster Mushroom Chips, Cabrales and Pears

Name: Butter Lettuce Salad with Crispy Prosciutto, Oyster Mushroom Chips, Cabrales and Pears
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 4
Cuisine: Global
Ingredients: 2 heads butter or Boston lettuce; 1 DAnjou pear, cored and thinly sliced; 4 servings Kosher salt; 4 servings Extra-virgin olive oil; 680 grams oyster mushrooms; 113 grams prosciutto, thinly sliced; 4 servings Crushed red pepper flakes; 4 servings Red wine vinegar; 113 grams Cabrales or other blue cheese, crumbled

Butter Lettuce Salad with Crispy Prosciutto, Oyster Mushroom Chips, Cabrales and Pears might be just the side dish you are searching for. This recipe serves 4. One portion of this dish contains about 11g of protein, 26g of fat, and a total of 341 calories. This recipe covers 24% of your daily requirements of vitamins and minerals. Head to the store and pick up boston lettuce, kosher salt, wine vinegar, and a few other things to make it today. It is a good option if you're following a gluten free, dairy free, and primal diet. From preparation to the plate, this recipe takes around 30 minutes.

Instructions

Preheat the oven to 375 degrees F.

Equipment you will use

Oven

Remove the oyster mushrooms from the stem and pull them into bite-size pieces (the smaller ones can be left whole).

Ingredients you will need

Oyster Mushrooms

Add them to a bowl along with some olive oil. Season with salt and crushed red pepper, to taste, and toss to coat.

Ingredients you will need

Red Pepper Flakes

Olive Oil

Salt

Equipment you will use

Bowl

Spread the seasoned mushrooms out on 2 baking sheets in a single layer. Roast the mushrooms in the preheated oven until the mushrooms are sort of "cooked on" to the bottom of the baking sheet, about 10 to 12 minutes.

Ingredients you will need

Mushrooms

Spread

Equipment you will use

Baking Sheet

Oven

Remove the baking sheet from the oven and let it cool for 3 to 5 minutes. Scrape the mushroom chips off the bottom of the baking sheet with a bench scraper and reserve in a small bowl.

Ingredients you will need

Mushrooms

French Fries

Equipment you will use

Dough Scraper

Baking Sheet

Bowl

Oven

MMMMM...mushroom chips!

Ingredients you will need

Mushrooms

French Fries

Cut the prosciutto crosswise into 1/2-inch strips. Try to keep them separated. Coat a large saute pan with olive oil and put over low heat.

Ingredients you will need

Prosciutto

Olive Oil

Equipment you will use

Frying Pan

Lay the prosciutto strips in the pan, and when they start to shrivel and shrink add more strips to the pan. When the strips get crispy and crinkly give them a douse of red wine vinegar. Stir quickly and turn off the heat.

Ingredients you will need

Red Wine Vinegar

Prosciutto

Equipment you will use

Frying Pan

Remove the strips to paper towels until ready to use. These are best when they are cooked the day of use.

Equipment you will use

Paper Towels

Separate the leaves of the lettuce, removing any thick ribs. Wash and spin dry, if needed; usually this lettuce is pretty clean and healthy looking.

Ingredients you will need

Lettuce

Ribs

Add the lettuce to a large bowl and toss in the mushrooms chips, sliced pears and blue cheese. Dress with red wine vinegar, olive oil and salt, to taste. Check the seasoning to make sure the salad is dressed appropriately. Arrange the salad on serving plates and sprinkle with the prosciutto strips.

Ingredients you will need

Red Wine Vinegar

Blue Cheese