Salad of Cauliflower, Mushrooms, Baby Beans & Peas with Walnut Oil Vinaigrette

Name: Salad of Cauliflower, Mushrooms, Baby Beans & Peas with Walnut Oil Vinaigrette
Yield: Serves 6
Cuisine: Italian
Ingredients: 250 g Slippery Jack mushrooms, stalks and any pine needles discarded, wiped of any dirt with a moistened cloth or paper towel, cut into 5mm-thick slices; sea salt and freshly ground white pepper; sea salt and freshly ground white pepper; 1 clove garlic, finely chopped; 1 small cauliflower, cut into small florets; 30 ml extra virgin olive oil; 20 ml cider vinegar; a touch lemon juice; 2 tablespoons finely chopped curly-leaf parsley; 250 g baby green beans, tops snapped off [leave the tails on]; 250 g fresh pea pods, shelled; 60 g walnut kernels, each broken into 4-5 pieces; 2 teaspoons walnut oil; 1 handful small watercress sprigs, washed and spin-dried; 50 ml walnut oil; 50 ml grapeseed oil

Preparation info

Serves
6

Difficulty
Easy

Appears in

Salades

By Damien Pignolet

Published 2010

About

This entrée salad is at its best in autumn when fresh wild mushrooms are available such as the delicious Slippery Jacks, the Australian equivalent to the French cèpe or Italian porcini. Slippery Jack mushrooms should never be washed. Serve this before grilled duck breasts with lentils, roast garlic and eschalots.

Ingredients

1 small cauliflower, cut into small florets
30 ml extra virgin olive oil
250

Australian
Oceania
Europe
Australia
France
Italy
Main course
Starter
Gluten-free
Vegan
Autumn
Mediterranean

Method

Place the cauliflower in a bowl of very cold water for 10 minutes to dispel the strong odour of the vegetable. Blanch the drained florets for 1 minute or so in boiling salted water, then drain and refresh under cold running water. Drain well and leave in the colander for 10 minutes, then turn onto a clean dry tea towel to absorb any remaining water.
Heat the ol