Tuesday, January 10, 2012

Redneck Gourmet, Hot Salad

7 to 8 ounces of Polk Salad, shredded

6 large Morel Mushrooms, sliced in quarters

6 wild onions cut in 1/2 inch pieces

2 pieces of bacon, chopped

4 to 6 ounces of hickory nuts, chopped

1 tablespoon butter

1 large tomato, diced

Blanch Polk in a pot of boiling water for about a minute. Melt the butter in a large frying pan and add the Morels, Bacon and Onions. Cook until the mushrooms start to look done and the onions are soft. Add Polk and tomato, stir to blend and cook until the tomato is soft. Sprinkle the Hickory nuts on top just before serving. Serve hot.

This makes a great side for deer steaks.