Butter Lettuce Salad w Crispy Prosciutto, Oyster Mushroom Chips, -
Recipe By: Anne Burrell
Published in: Secrets of a Restaurant Chef

1 1/2 pounds oyster mushrooms
Extra-virgin olive oil
Kosher salt
Crushed red pepper flakes
1/4 pound prosciutto -- thinly sliced
Red wine vinegar
2 heads butter or Boston lettuce
1 D'Anjou pear -- cored and thinly sliced
1/4 pound Cabrales or other blue cheese -- crumbled

Preheat the oven to 375.

Remove oyster mushrooms from the stem and pull them into bite-size pieces (the smaller ones can be left whole). Add them to a bowl along with some
olive oil. Season with salt and crushed red pepper, to taste, and toss to coat. Spread 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. Remove baking
sheet from the oven and let it cool for 3 to 5 minutes. Scrape mushroom chips off bottom of baking sheet with a bench scraper and reserve in a small
bowl.

Cut prosciutto crosswise into 1/2" strips. Try to keep them separated. Coat a large sauté pan with olive oil and put over low heat. Lay strips in the
pan, and when they start to shrivel and shrink add more strips to the pan. When strips get crispy and crinkly give them a douse of red wine vinegar.
Stir quickly and turn off the heat. Remove to paper towels until ready to use. These are best when they are cooked the day of use.

Separate leaves of the lettuce, removing any thick ribs. Wash and spin dry, if needed; usually this lettuce is pretty clean and healthy looking. Add to
a large bowl and toss in the mushroom chips, sliced pears and blue cheese. Dress with red wine vinegar, olive oil and salt, to taste. Check seasoning
to make sure the salad is dressed appropriately. Arrange salad on serving plates and sprinkle with prosciutto strips.

Serves: 4

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