Mushroom and Bacon Salad may be served as part of an hors d’oeuvre, as an accompaniment to grilled meat or as part of a large mixed salad.
8 oz. button mushrooms, wiped clean and thinly sliced
4 streaky bacon slices, rinds removed
1 celery stalk, trimmed and finely chopped
1 tablespoon chopped fresh parsley
1 tablespoon chopped fresh chives
6 tablespoons olive oil
2 tablespoons white wine vinegar
2 teaspoon salt
1 teaspoon black pepper
First make the dressing. In a medium-sized mixing bowl, combine all the dressing ingredients, beating with a fork until they are well blended. Add the sliced mushrooms and set aside to marinate for 30 minutes.
Meanwhile, preheat the grill to high.
Place the bacon slices on a rack in the grill pan and grill the bacon, turning once, for 5 minutes, or until it is crisp.
Remove the bacon from the grill and set aside to drain and cool on kitchen paper towels.
Crumble the bacon into the mushroom mixture and add the celery, parsley and chives. Mix well. Transfer to a serving dish and serve immediately.