Farmhaus

A delightful mix of wild mushrooms, dressed with a light vinaigrette.

Wild Mushroom Salad

Preheat the Oven

Rinse the whole chicken under cold water and pat dry with paper towels.

Prepare the Chicken

In a small bowl, mix together olive oil, chopped rosemary, chopped thyme, minced garlic, salt, and black pepper. Rub this mixture all over the chicken, including under the skin.

Season the Chicken

Place the seasoned chicken on a roasting pan and roast in the preheated oven for about 1 hour and 15 minutes, or until the internal temperature reaches 165°F (75°C).

Roast the Chicken

Once done, take the chicken out of the oven and let it rest for 10-15 minutes before carving.

Rest the Chicken

While the chicken is roasting, wash and chop the carrots, zucchini, and bell peppers into bite-sized pieces.

Prepare the Vegetables

In a large bowl, toss the chopped vegetables with olive oil, salt, and black pepper until evenly coated.

Season the Vegetables

Spread the vegetables on a baking sheet in a single layer. Roast in the oven alongside the chicken for the last 30-40 minutes, or until they are tender and caramelized.

Roast the Vegetables

Remove the vegetables from the oven and serve them alongside the carved chicken.

Serve

whole chicken

olive oil

fresh rosemary

fresh thyme

garlic cloves

salt

black pepper

carrots

zucchini

bell peppers

Clean the wild mushrooms with a damp cloth to remove any dirt. If the mushrooms are large, slice them into bite-sized pieces.

Prepare the Wild Mushrooms

In a skillet over medium heat, add a drizzle of olive oil. Once hot, add the cleaned mushrooms and sauté for about 5-7 minutes until they are golden brown and tender. Season with salt and pepper. Remove from heat and let cool.

Sauté the Mushrooms

In a large salad bowl, add the mixed greens, sliced radishes, and halved cherry tomatoes.

Prepare the Greens

Once the mushrooms have cooled, add them to the bowl with the greens and vegetables.

Add the Mushrooms

Sprinkle the chopped walnuts over the salad mixture.

Add the Walnuts

In a small bowl or jar, combine the extra virgin olive oil, balsamic vinegar, Dijon mustard, and honey. Whisk or shake well until the mixture is emulsified.

Mix the Vinaigrette

Add salt and freshly ground black pepper to the vinaigrette to taste, adjusting as necessary.

Season the Vinaigrette

Pour the vinaigrette over the salad just before serving and toss gently to combine.