Wild Mushroom Crostini Salad
A tribute to a beloved Santa Barbara bistro, this warm salad layers toasted baguette slices topped with creamy wild mushrooms over dressed greens, finished with a sprinkle of cheese.
Ingredients
For the Salad
- 7 ounces mixed salad greens
For the Vinaigrette
- 1 tablespoon Dijon mustard
- 3 tablespoons olive oil
- 1 tablespoon white wine vinegar, or Champagne vinegar
- Pinch coarse sea salt
- 8-10 grinds black pepper
For the Crostini
- 2 ounces butter
- Olive oil
- 2 pounds wild mushrooms, cleaned and thinly sliced
- 2 tablespoons chives, finely chopped
- 3 tablespoons crème fraiche
- 3 ounces Manchego, or Gruyere cheese, grated
- 16 thin slices baguette, toasted
Instructions
- Cover a large platter or shallow bowl with the salad greens.
- In a small bowl, whisk together the vinaigrette ingredients to form an emulsion. Set aside.
- In a large skillet placed over medium heat, melt the butter with 1 tablespoon olive oil until the butter foams. Add the sliced mushrooms and cook until golden brown, about 3–4 minutes, stirring frequently. Depending on the size of your skillet, you may have to do this in batches, as you do not want to overcrowd the mushrooms in the pan. If necessary, add a little more olive oil to the second batch if the mushrooms seem too dry.
- Place the cooked mushrooms, chives, crème fraiche and two-thirds of the cheese into a medium-sized mixing bowl. Stir to combine. Spoon the mixture onto the toasted baguette slices to make the crostini.
- Pour the vinaigrette over the salad greens. Place the prepared crostini on top of the greens and top with the remaining grated cheese. Serve while the crostini are still warm.
Nutrition
Calories: 362kcal | Carbohydrates: 40g | Protein: 12g | Fat: 18g | Saturated Fat: 8g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Trans Fat: 0.2g | Cholesterol: 29mg | Sodium: 932mg | Potassium: 480mg | Fiber: 4g | Sugar: 6g | Vitamin A: 579IU | Vitamin C: 6mg | Calcium: 195mg | Iron: 3mg