Cep, rocket & Parmesan salad

Cep, rocket & Parmesan salad

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(1 ratings)

Prep: 15 mins


Serves 4
This delicious, easy-to-make mushroom salad looks really impressive at dinner parties

Nutrition and extra info

  • Vegetarian


  • kcal-
  • fat-
  • saturates-
  • carbs-
  • sugars-
  • fibre-
  • protein-
  • salt-
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  • 200g small firm ceps
  • 2 tbsp lemon juice
  • 2 tsp water
  • 75ml extra-virgin olive oil
  • 50g wild rocket



    Rocket is a very 'English' leaf, and has been used in salads since Elizabethan times. It…

  • 100g Parmesan (or vegetarian alternative), shaved or grated



    Parmesan is a straw-coloured hard cheese with a natural yellow rind and rich, fruity flavour. It…


  1. Carefully wipe ceps with damp kitchen paper. Finely slice, then lay them flat on a large plate. Mix lemon juice with water and seasoning, then whisk in extra virgin olive oil. Brush about half of this dressing over mushrooms with a pastry brush. Sprinkle with sea salt and grind over a little black pepper. Marinate for about 10 mins. Toss wild rocket and Parmesan shavings with the remaining dressing, season. Divide between four plates, then gently place ceps over the top.

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Comments (1)

debrastein's picture

Oops! I grated by Parmesan rather than shaving it, which made it slightly too intense. I also couldn't find ceps so used porcini mushrooms which I don't think worked quite as well. Still a nice salad to have on the side of risotto

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