in Recipes

Colorful salad with croutons and wild garlic mushrooms

updated

Spread the love

Ingredients for 1 servings:

  • 3 king oyster mushrooms
  • 2 carrots
  • 2 handfuls of iceberg lettuce, washed and cut
  • 1 lemon(s), organic, peel and juice
  • 1 tbsp vinegar (wild garlic vinegar)
  • e.g. salt and pepper
  • 1 tsp wild garlic pesto
  • 1 shot of linseed oil
  • 2 tbsp croutons
  • ½ small red bell pepper(s)

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 5 minutes; Total time approx. 15 minutes

Wash the iceberg lettuce and bell peppers and cut into bite-sized pieces. Wash and slice the carrots. Wash the lemon in hot water, zest, and squeeze the juice from both halves. Combine the vinegar, salt, pepper, lemon zest, lemon juice, and linseed oil well and toss with the vegetables. Slice the oyster mushrooms and fry until golden brown on both sides (I didn’t use any fat). Drizzle the wild garlic pesto over the cooked oyster mushrooms, mix, and serve with the croutons over the salad.

Facebook Comments

Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

Poppy seed and strawberry cream

Chocolate cookie cake with strawberries