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Warm oyster mushroom salad
Preparation info
- Serves
4-6
- Difficulty
Easy
- Ready in
40 min
Appears in
Published 1998
Simple to prepare, this salad is nevertheless layered with texture and flavour Warm, succulent oyster mushrooms nestle on a bed of crisp lettuce, doused with vinaigrette and sprinkled with celeriac chips, to make an unusual starter or an excellent light luncheon dish.
Ingredients
½ a few drops 400 g 12¾
Method
- Peel the celeriac and cut into thin, even slices, placing them in a bowl of cold water with lemon juice added. Set aside until ready to use.
- Cut the mushrooms into large, bite-size pieces. Wash the salad leaves, then drain them and dry on tea towels or in a salad-spinner. Refrigerate to keep crisp.
- To make the vinaigrette, place the vinegar into a bow