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Mushroom salad with cranberry herb sauce and iceberg lettuce

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Ingredients for 4 servings:

  • 600 g mushrooms, quartered
  • 3 tbsp olive oil
  • salt and pepper
  • ½ bunch of dill
  • ½ bunch chives
  • ½ bunch flat-leaf parsley
  • 150 g sour cream
  • 200 g yogurt (Greek yogurt)
  • 4 tbsp milk
  • 2 tsp vinegar (white wine vinegar)
  • 4 tbsp cranberries
  • 1 iceberg lettuce, quartered, sliced ​​crosswise
  • 12 slice(s) ham, cooked

Instructions

Working time approx. 25 minutes; Total time approx. 25 minutes

Fry the mushrooms in very hot oil until golden brown, season generously with salt and pepper, and let cool. Mix the chopped herbs with the sour cream, yogurt, milk, and vinegar, and season generously with salt and pepper. Stir the mushrooms and cranberries into the herb sauce. Arrange the iceberg lettuce on plates, garnish with the ham, and spread the sauce over the chopped lettuce. Accompany with herb baguette.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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