Mushroom, spinach and parma ham salad

By: Antonio Carluccio
From: Complete Mushroom Book
Serves: 4
Photographer: Alastair Hendy

The mushroom used in this Italian recipe, Caesar’s mushroom, is undoubtedly one of the prettiest and most delicate mushrooms, and it would be a sin to cook with it. Caesar’s mushroom belongs to the nastiest family, the Amanitas, which includes many of the most poisonous mushrooms. But identify it well, or buy it in season from a reliable vendor, and you will enjoy a real delight.

Ingredients

Quantity	Ingredient
300g	caesar’s mushrooms
250g	baby spinach leaves
4 tablespoons	extra virgin olive oil
1 tablespoon	sweet mustard
2 tablespoons	balsamic vinegar
	salt, to taste
55g	parma ham, sliced 2 mm thick, then cut into strips
	pepper, to taste

Method

Clean the mushrooms thoroughly, then cut them into 5mm slices. Wash the spinach well and pat dry.
Make a vinaigrette by mixing together the oil, mustard, vinegar and some salt and pepper.
Toss the spinach in the vinaigrette first, then divide between 4 plates. Garnish with the mushroom slices and strips of Parma ham. Serve accompanied by good toasted bread.