Apple Salad with Salami and Wine-Marinated Mushrooms

By KDHarmon

Ingredients

• For the Marinated Mushrooms:
• 1/2 pound Cremini Mushrooms
• 1/2 pound Shiitake Mushrooms
• 1 cup Dry Red Wine
• 1/4 cup Red Wine Vinegar
• 6 cups Water
• 2 tablespoons Whole Black Peppercorns
• 2 tablespoons Kosher Salt
• 1 Sprig Fresh Rosemary
• Pinch Red Pepper Flakes
• For the Apple Salad:
• 1 Ginger Gold Apple (or other tart apple, such as Granny Smith, peeled and cored)
• 1 small Head Radicchio
• 1/4 teaspoon Caraway Seeds
• 1/4 cup Red Wine Vinegar
• 1 teaspoon Kosher Salt
• Freshly Ground Black Pepper
• 1/4 pound Finocchiona (or any firm Salami, cut into julienne)
• 1/4 cup Extra Virgin Olive Oil

Details

Adapted from abc.go.com

Preparation

Step 1

To make the Mushrooms:
Clean any dirt from the Mushrooms with a brush; do not wash them. Halve the Creminis and remove the tough stems from the Shiitakes. Break or cut the Shiitakes into 1-inch pieces.

Pour the Wine and Vinegar into an 8-quart saucepan and add the Water, Peppercorns, and the Salt. Bring to a boil.

Add the Rosemary Sprig to the pot. Then add the Mushrooms all at once (leave any loose bits on the cutting board). Add the Red Pepper Flakes and stir. Return the mixture to a boil then reduce the heat to maintain a simmer, cover and cook for 20 minutes.

Ladle the Mushrooms into storage containers, top off with the cooking liquids, and let cool. (These Mushrooms will store well in the fridge for up to 1 week)

To make the Apple Salad:
When you are ready to assemble the Salad, drain 1 1/2 cups of the marinated Mushrooms and place them in a salad bowl.

Cut the Apple into 1/8-inch julienne and toss it in with the Mushrooms.

Add the Radicchio, Caraway, Vinegar, Salt, and Pepper to taste. Add the Salami pieces and Olive Oil, toss well to mix, and serve.

Makes 4 servings.