Cep, rocket & Parmesan salad

Cep, rocket & Parmesan salad

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Cooking time

Prep: 15 mins

Skill level

Easy

Servings

Serves 4

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

Nutrition and extra info

Additional info

  • Vegetarian
Nutrition info

Nutrition

kcalories
-
protein
-
carbs
-
fat
-
saturates
-
fibre
-
sugar
-
salt
-

Ingredients

  • 200g small firm ceps
  • 2 tbsp lemon juice
  • 2 tsp water
  • 75ml extra-virgin olive oil
  • 50g wild rocket
  • 100g parmesan (or vegetarian alternative), shaved or grated

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Method

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.

Recipe from Good Food magazine, October 2004

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Comments

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debrastein's picture
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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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