An Autumn Salad with Mushrooms & Cauliflower

Name: An Autumn Salad with Mushrooms & Cauliflower
Cuisine: Australian
Ingredients: 1 clove garlic, any green shoot removed, finely chopped; 1 small cauliflower, cut into small florets; 1 King Brown mushroom, very thinly sliced; 100 g Portobello mushrooms, stalks removed, caps cut into 3mm-thick slices; 100 g Swiss Brown mushrooms, stalks removed, caps cut into 3mm-thick slices; 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; sea salt and freshly ground white pepper; extra virgin olive oil, for cooking; 2 teaspoons thyme leaves; 20 ml aged white-wine vinegar [preferably Forum Chardonnay vinegar], or to taste; 60 ml light olive oil or grapeseed oil; 20 ml aged white-wine vinegar [preferably Forum Chardonnay vinegar], or to taste; 60 ml hazelnut oil; 60 ml light olive oil or grapeseed oil

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.

Ingredients

Europe
Oceania
France
Australia
Starter
Vegetarian
Autumn

Ingredients

Method