Mixed-Greens Salad with Salami
This Mixed-Greens Salad with Salami combines peppery mesclun greens, fresh mushrooms, and salty salami, all tied together with a tangy vinaigrette and topped with pistachios for crunch.
Ingredients
Main Ingredients
- 7 oz mesclun (mixed salad greens)
- 0.5 bunch chervil (leaves only) Keep the leaves whole.
- 2 cups small white button mushrooms, thinly sliced
- 0.5 salami sliced or torn into bite-size pieces
- Vinaigrette (store-bought or homemade; start with a small amount and add to taste)
- 1 handful pistachios (roughly chopped or lightly crushed) Add just before serving.
Optional Ingredients
- Freshly ground black pepper Replaces extra salt due to salami's saltiness.
- A squeeze of lemon Brightens mushrooms.
- Dijon mustard If making your own vinaigrette.
- A touch of honey or maple syrup To soften acidity.
- Shaved Parmesan or pecorino For extra savory depth.
Instructions
Preparation
- Wash and dry the mesclun well. Dry greens hold dressing better and stay crisp.
- Strip the chervil leaves from the stems and keep the leaves whole.
- Clean the mushrooms. If they look clean, wipe gently with a damp paper towel. If needed, rinse quickly and dry immediately. Slice thinly so they feel tender, not bulky.
- Slice or tear the salami into bite-size pieces.
- Roughly chop the pistachios.
Mixing / Assembling
- Add mesclun and chervil leaves to a large bowl.
- Scatter in the sliced mushrooms and salami.
- Add a small splash of vinaigrette and toss gently using tongs or two spoons.
Resting / Finishing
- Taste the salad after the first toss and add more vinaigrette only if needed.
- Top with pistachios right before serving and finish with black pepper and a squeeze of lemon.
Notes
Best texture: dry the greens thoroughly. Let salami sit at room temperature for 5–10 minutes before serving for more aroma.