SALADS

VEGETARIAN

I forgot about this recipe for years but it has become a new favourite. I’m not a big fan of raw mushrooms, which might be the reason I haven’t made this salad in ages, but believe it or not, it doesn’t taste like mushrooms! It is still great if you don’t have time to let it sit for 2 to 3 hours, but it definitely becomes better with a bit of time for the mushrooms to fully absorb the dressing. Fresh and zingy, I think this salad is perfect for summer BBQs or enjoying on the patio.

Fast + impressive + different + doesn’t taste like mushrooms! Have with an omelette or quiche for lunch or supper.

Make 2-3 hours before serving.

METHOD

DIAGRAM

1. Wash mushrooms gently. Trim stalks and cut in thin slices up and down, through stalk and cap. Put them in a medium to large non-metallic bowl.

2. Squeeze a lemon over them. Stir in minced garlic. Grind lots of pepper on them. Mix. Pour olive oil over all.

3. Let sit 2-3 hours, stirring occasionally if you’re home.

4. Just before serving, add a little more olive oil if mushrooms are dry. Add salt to taste (up to 1 tsp). Add chopped herbs and mix again.