Morel Mushroom, Bacon and Duck Egg Salad
I wanted to make a pretty dish so I made this. Rick, and I had a pretty good morel mushroom season-- considering we only hunted public land-- and to offer a low carb, “paleo” dish, a hearty, protein-rich salad fits the bill.
Any bacon will do for this recipe but to complement the morels, we used high quality, thick-cut Duroc bacon that our local butcher makes. I expect that this was the last of the fresh morels for the year-- things are winding down near Omaha. So this recipe is one last hurrah for the season.
Common during morel season are also woodland violets, which come in a variety of colors. I was able to find three different colors in one area: violet, white and yellow. They were so pretty that I had to do something with them. One problem with woodland violets is that they wilt quickly, especially during a hot day of foraging. To perk up the flowers, dampen a paper towel and place it in a zip top bag. Place the flowers into the bag and refrigerate with the bag open. They will come back good as new and will keep a few days this way. However, woodland violets don’t taste like anything and are completely optional.
To view this recipe for Morel Mushroom, Bacon and Duck Egg Salad, visit Outdoor Channel online: http://outdoorchannel.com/article.aspx?id=52949&articletype=article&key=morel-mushroom-bacon-and-duck-egg-salad-recipe