Rocket salad with portobello mushrooms and toasted walnuts
Ingredients
Ingredients for the salad
- 10.6 oz (300 g) rocket salad
- 3.5 oz (100 g) walnuts
- 1 shallot of around 3 oz
- 7.1 oz (200 g) portobello mushrooms
- 1 tbsp olive oil
- 1/6 tsp ground pepper
- 1/8 tsp salt to taste
Ingredients for the vinaigrette
- juice of ¼ lemon
- 1 tbsp balsamic vinegar can be replaced by other vinegar
- 1/8 tsp sea salt
- 1/8 tsp fresh ground pepper
- a squeeze of honey (5 g)
- 1 1/2 tbsp Dijon mustard
- 3 - 4 tbsp extra virgin olive oil
Instructions
Instruction for the salad
- Wash and dry the salad, preferably in a centrifuge. The salad can be stored for several hours up to a day in a moist clean towel in the fridge
- Make the vinaigrette (see below)
- Place the salad leaves on plates or in a bowl and sprinkle the vinaigrette over the leaves
- Slice the shallot and portobello mushrooms in pieces
- Place a skillet on the fire, add 1 tbsp olive oil and softly fry the shallot for a few minutes and then add the mushroom slices and the broken walnut pieces. Toss around at medium fire until the mushrooms are tender (some 5 minutes)
- Season with some sea salt and fresh pepper
- Cover the salad with the walnut and shallot/mushroom mixture
Instruction for the vinaigrette
- Mix the lemon juice, mustard, vinegar, salt, pepper, and honey to a homogeneous mixture
- Add the olive oil (aiming for roughly equal weights of aqueous and oily phase) and mix thoroughly and let stand
- Before pouring it over the salad leaves, thoroughly mix again
Notes
Method: pan frying
Food Allergy & Intolerance Information: tree nuts