• INGREDIENTS:
  • Frisée lettuce (this is the super curly spiky stuff)
  • 6-8 oz of FunGuy Mushrooms, sliced
  • Cherry tomatoes, sliced in half
  • ¼ cup dried cranberries
  • Three slices of thick hickory smoked bacon
  • 1 Tablespoon olive oil
  • 1 Teaspoon sherry vinegar
  • Salt
  • Pepper

You need a salad. You need a salad that blows people’s minds. Waldorf salad? Waldorf is lame. Everybody goes Waldorf. Don’t go Waldorf.

Go mushroom. A warm FunGuy mushroom salad is easily as old school and luxurious as a Waldorf but with way less green jello and Walnuts. Serve this, and your guests will think they’re at the Four Seasons.

This recipe calls for frisée lettuce, which is beautiful and has a slightly bitter taste. The fat from the bacon marries with the cranberries and the vinaigrette to dampen the bitterness of the greens, while mushrooms add a depth of flavor that plays against that.

DIRECTIONS:

  1. Wash the frisée, tear off its base, and tear the frilly leaves into large pieces. Arrange in a large mixing bowl with the cherry tomatoes and cranberries.
  2. You’re faking lardons here by slicing the bacon across the grain into small strips. Fry the bacon in a sauté pan until crispy; set the bacon aside on a paper towel. Drain the pain.
  3. Add a little of the olive oil and the mushrooms. Cook until the mushrooms release their juices and most of the juice has evaporated. Add the sherry vinegar, toss in the pan until well coated. Add the remainder of the olive oil and the bacon, mix, and pour over the frisée.
  4. Gently fold the mushrooms and bacon through the frisée until well mixed.

Serve immediately and have a fun meal!

Did you cook this? Upload a pic to Instagram and tag with #funguy.

(Featured pictures by joe calhoun, cookbookman17, whitneyinchicago and dps)