The Awesomest Salad in the Whole Wide World

does not exist.




But this one comes pretty close to awesome for our morning brunch. It's a hot and cold salad with mushroom and potato hash, on top of salad greens in balsamic orange vinaigrette and a few nice gratings of aged Parmesan cheese.

This is the perfect hangover salad that hits the spot and is pretty good for you.

My Awesome Salad Recipe, serves 2

For the salad:
2 handful of salad greens. Use a melange of salad leaves and leave the romaines and iceberg salads out of this mix. They are boring.
4 small tomatoes, quartered
1 large navel orange, peeled and segmented with a knife (watch a video on how to segment an orange without peeling it with your hands), juices reserved
olive oil
1 tablespoon balsamic vinegar
salt & pepper to taste
Parmesan cheese, freshly grated

Mushroom and potato hash:
3 cloves of garlic
6 small mushrooms or any of those wild kinds you want, chopped into small chunks
2 medium sized potatoes, cut into small dices
1 tablespoon olive oil

Method:
Start with the mushroom and potato hash first.
1. Heat pan with one tablespoon olive oil in medium heat. Make sure the pan is well heated. Add mushroom in and cook it until all the moisture from the mushrooms are gone, approximately 5 minutes and mushrooms are slightly browned in the corners.
2. Add garlic in together with the potatoes and saute until potatoes are browned and cooked through, approximately 15 minutes.

While the potatoes are cooking, prepare your salad. Divide the salad greens on two plates, scatter the tomatoes around, toss in the orange segments and drizzle the orange juice all over the salad.

3. Once your mushroom and potatoes hash is ready, add it into the salad. Drizzle olive oil, balsamic vinegar, salt and pepper. Finish off with some grated parmesan cheese, be generous with the Parmesan cheese.

And eat.

It is completely vegetarian too. The mushroom and potato hash really hits the spots so you don't care if it's vegetarian.