An Autumn Salad with Mushrooms & Cauliflower

Name: An Autumn Salad with Mushrooms & Cauliflower
Yield: Serves 6
Cuisine: Australian
Ingredients: 1 teaspoon prepared English mustard; 2 eggs, at fridge temperature; 3 handfuls baby spinach, washed and spin-dried, stalks removed; 5-6 slices ciabatta bread, crusts removed; sea salt and freshly ground white pepper; 1 small cauliflower, cut into small florets; 1 clove garlic, any green shoot removed, finely chopped; 20 ml aged white-wine vinegar [preferably Forum Chardonnay vinegar], or to taste; 100 g Swiss Brown mushrooms, stalks removed, caps cut into 3mm-thick slices; 2 teaspoons thyme leaves; 100 g Portobello mushrooms, stalks removed, caps cut into 3mm-thick slices; extra virgin olive oil, for cooking; 60 ml light olive oil or grapeseed oil; 60 ml hazelnut oil; 1 King Brown mushroom, very thinly sliced

Preparation info

Serves
6

Difficulty
Easy

Appears in

Salades

By Damien Pignolet

Published 2010

About

Sometimes just a few ingredients can deliver a splendid and satisfying dish. The earthy neutrality of the mushrooms blends so well with the cauliflower and is offset by the gentle acidity of spinach. The hazelnut oil vinaigrette brings this gentle salad to life. Serve prior to crumbed veal cutlets with risotto Milanese and green beans. Follow with sliced pears on ice and two cheeses. Real comfort food.