I love bold tasting greens. From peppery arugula to bitter radicchio. I often use these greens as a base for a main course salad. In which case I’m likely to toss these greens with something warm. It helps soften the boldest of greens, creating a delicious dichotomy of texture. Chicken Liver Salad is a classic example. Lately, I’ve been making a lighter version using mushrooms baked in foil pouches. I call it Baked Mushroom and Broken Bread Salad. In the Agrigento region of Sicily, mushrooms are wrapped in butcher’s paper then buried in hot ashes. I’ve simplified this traditional preparation (known as funci ‘ncartati or sometimes funghi al cartoccio) to make this broken bread salad.
Baked Mushroom and Broken Bread Salad with Bitter Greens
But the success of this salad relies on more than just warm mushrooms. It also calls for toasted broken bread pieces and a big pile of bitter greens. The warm peppery bread is easy to love. In fact, it’s practically comfort food all on its own. But when it comes to the greens, well, a lot of people have trouble with their bold, bitter flavor. But like everything else worth eating this broken bread salad with bitter greens is just really a matter of harmony. Using a variety of greens with varying flavors can help soften the bite. But there are other ways to balance the bitter too. The sweetness of balsamic vinegar is a popular choice. But it’s not always the perfect answer, in my view. The best antidote for a bitter bite is a salty kick. Think of how often naturally bitter mushroom beg for a few grains of sea salt to mellow the flavor. Anchovies work well too. This salad features just enough anchovy to bring all the conflicting tastes and textures together. GREG
Baked Mushroom and Broken Bread Salad
Print This Recipe Yield 4Source Inspired by Guy Mirabella and Judy RodgersPublished
Ingredients
- ½ cup cup grated pecorino Romano
- ¼ cup fresh breadcrumbs
- 1 clove garlic (peeled and minced)
- 1 tablespoon minced fresh flat leaf parsley
- 1 teaspoon minced fresh rosemary leaves
- 1 teaspoon fresh thyme leaves
- 1 lemon
- 3–4 anchovy fillets (chopped)
- ⅓ cup plus 2 tablespoon extra-virgin olive oil (separated)
- 1½ pound small to medium cremini mushrooms (large mushrooms should be halved)
- salt and freshly cracked black pepper (as needed)
- ½ loaf ciabatta bread
- 3 ounce hearty mixed greens (such as arugula, dandelion, frisee, and/or watercress)
- ⅓ cup anchovy vinaigrette (plus more for serving, see recipe)
- 1 ounce toasted pine nuts
Directions
Place the oven racks in the middle and top positions. Preheat the oven to 400 degrees F.
In a small bowl combine pecorino, breadcrumbs, garlic, parsley, rosemary, thyme, and lemon zest. In a separate large bowl combine lemon juice, anchovies, ⅓ cup olive oil, and mushrooms; toss to coat. Season well with salt and pepper, sprinkle with breadcrumb mixture and toss again.
Transfer the mushroom mixture to a parchment-lined, rimmed baking sheet and cover tightly with foil. There should be no gaps.
Bake on the middle rack in the heated oven for 30 minutes then remove the foil and continue to cook another 15 to 20 minutes, depending on size and water content of the mushrooms. Use your judgment.
Meanwhile, tear the ciabatta bread into bite-sized chunks and put onto a separate parchment-lined, rimmed baking sheet. Drizzle with remaining olive oil and lots of black pepper. Place in the oven on the top rack for the last 12 to 15 minutes of the mushroom cooking time, or until the bread is golden and crisp on the edges but still chewy on the inside.
To serve: Toss the greens with the vinaigrette in a large bowl to coat. Add the warm mushroom mixture with all the crunchy bits of cheesy breadcrumbs and the pine nuts; toss again.
Divide the bread chunks between four plates, top with the mushroom and greens mixture, dividing any accumulated juices between each plate evenly. Serve warm with additional vinaigrette on the side.
This vinaigrette is best made fresh but will keep refrigerated for a few days. Before using, bring it back to room temperature, and whisk briefly.
Ingredients
- ½ cup extra-virgin olive oil
- 3 tablespoon good red or white wine vinegar (or more to taste)
- kosher salt and freshly cracked black pepper
- 1 teaspoon Dijon mustard
- 3 anchovy fillets (or more to taste, with some of their oil)
- 1 shallot (about 1 ounce, peeled and cut into chunks)
Directions
Combine all ingredients except shallot in a blender, and turn the machine on. A creamy emulsion will form within 30 seconds. Taste, and add more vinegar if necessary, about a teaspoon at a time, until the balance tastes right.
Add shallot, and turn the machine on and off a few times, until shallot is minced within the dressing. Taste, adjust seasoning and serve.
looks great
Wow! What a meal, Greg! I so agree with you that the bitter greens don’t need balsamic vinegar or anything sweet.
I’ve pinned this salad Greg and can’t wait to try it. It sounds great!
Yes, please. This is the kind of supper we love. But the name of the recipe is long… needs a fun acronym… MBBGBBS?
This sounds fascinating Greg! I adore mushrooms and cannot wait to give this a try. I just picked up a big bucket of arugula — perfect for this preparation!
Dark greens (bitter or not) are so good, aren’t they? We’ve got a bunch of Swiss chard in our garden that we’re trying to use before the first frost (chard isn’t all that bitter, but it’s awfully good). Love this salad — this is the type of thing we’d make for dinner. I’ll have to try this! Thanks so much.
Mm mm mm, that pan’s going to need steel wool. But before that, I’m going to need extra helpings of this salad!
I was able to comment from my phone
My kind of salad, the combination of all the flavors looks fantastic. I am at the airport waiting for a delayed flight and I wish I had your salad .
I could eat the mushrooms on their own they sound so good — but even better mixed with those bold greens and everything else. The anchovy dressing sounds perfect to have mixed into each bite, too. I’m hungry!