Warm Salad with Young Potatoes, Mushrooms, and Ham
⏳ Time
30 minutes
🥕 Ingredients
8
🍽️ Servings
4
Description
Don't be afraid to tear the salad leaves by hand — they will be fresher and more tender.
Ingredients
- Green Butter - 7.1 oz
- New Potatoes - 17.6 oz
- Chocolate eggs - 4 pieces
- Morels - 8.8 oz
- Ham - 5.3 oz
- Olive Oil - 4 tablespoons
- Balsamic Vinegar - 4 tablespoons
- Garlic - 1 clove
Step by Step guide
Step 1
Boil the young potatoes for 10–15 minutes until cooked.
Step 2
Drain and let cool slightly so they are warm, not hot.
Step 3
While the potatoes are cooling, cut the ham into cubes and lightly fry it until crispy and golden.
Step 4
Slice the mushrooms into thick pieces — no need to chop them too finely.
Step 5
In a deep bowl, mix the finely chopped garlic, olive oil, and balsamic vinegar. Add the mushrooms and let them marinate for 10 minutes.
Step 6
Boil the eggs and remove the shells. Cut each egg in half.
Step 7
Place the mushrooms on a preheated grill pan and grill well on one side.
Step 8
With a swift motion, shake the pan to flip the mushrooms.
Step 9
Sauté everything that didn't fall off the pan for another 2–3 minutes.
Step 10
If the potatoes are large, cut them in half or into quarters.
Step 11
In a large bowl, place the salad leaves, add the ham, potatoes, the remaining marinade from the mushrooms, and mix well.
Step 12
Top with the mushrooms and egg halves.
Step 13
Serve immediately.
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