Mixed mushroom & ham salad
A fresh and vibrant salad with a fantastic mix of flavours and textures, ready in half an hour, by Gary Rhodes
Difficulty and servings
Serves 6
Preparation and cooking times
Prep 20 - 25 mins
Cook 5 mins
- Trim the stalks from the mushrooms and cut each flat mushroom into thick slices. Leave the chestnut and buttons whole if small, or halve if large. Cook the beans in boiling salted water for just a few mins so they stay crisp. Drain under cold running water to quickly cool.
- To make the dressing, blitz all of the ingredients together in a food processor, adding an extra teaspoon of mustard if you like. Season to taste with salt and pepper. Pour the dressing into a screw-top jar, giving it a good shake before using.
- Season the mushrooms. heat the butter and a drizzle of oil in a large frying pan. Add the mushrooms and fry them over a high heat, turning a few times. After a few mins, when the mushrooms have taken on a roasted colour and become tender, transfer them to a bowl. Shake a little dressing on top of the mushrooms. Can be prepared to this point up to 2 hours ahead.
- Tear the Parma ham into pieces. Whisk the mushroom juices into the rest of the dressing. lay some of the lettuce leaves on a large platter, then layer up the rest quite casually with the mushrooms, Parma ham, eggs and any extra herb sprigs.
- Drizzle the dressing liberally over the salad and serve.
315 kcalories, protein 12g, carbohydrate 2g, fat 29 g, saturated fat 6g, fibre 2g, sugar 1g, salt 0.8 g
Recipe from Good Food magazine, July 2006.
Leave a comment or suggestion
http://www.bbcgoodfood.com/recipes/2753/
http://www.bbcgoodfood.com/recipes/2753/
Your binder
Sign up or sign in to receive a £40 wine voucher, and to save, rate and comment on recipes. Plus, get our newsletter.
Ingredients
- 2 flat mushrooms
- 100g chestnut mushrooms
- 100g button mushrooms
- 100g extra fine green beans , stalks trimmed
- generous knob of butter and olive oil for frying
- 6 slices Parma ham
- 4 Little Gem lettuces , leaves separated and rinsed
- 6 eggs , boiled and halved
FOR THE DRESSING
- 8 tbsp olive oil
- 1 tbsp lime juice
- 1 tbsp each parsley and tarragon leaves
- 1 tbsp basil , chervil or dill leaves
- 1 garlic clove , crushed
- 1 tsp Dijon mustard
In association with Ocado
Need to buy ingredients?
Let Ocado deliver what you need for this recipe, right to your kitchen table.
Search Good Food
Sautéed haddock with summer veg
Tasty fish and veg main course, perfect for making an impression at a dinner party, by Gary Rhodes.
3
ratings
Advertisement
Difficulty and servings
Serves 6
Preparation and cooking times
Prep 20 - 25 mins
Cook 5 mins
Prepare-ahead starter
Ingredients
- 2 flat mushrooms
- 100g chestnut mushrooms
- 100g button mushrooms
- 100g extra fine green beans , stalks trimmed
- generous knob of butter and olive oil for frying
- 6 slices Parma ham
- 4 Little Gem lettuces , leaves separated and rinsed
- 6 eggs , boiled and halved
FOR THE DRESSING
- 8 tbsp olive oil
- 1 tbsp lime juice
- 1 tbsp each parsley and tarragon leaves
- 1 tbsp basil , chervil or dill leaves
- 1 garlic clove , crushed
- 1 tsp Dijon mustard
315 kcalories, protein 12g, carbohydrate 2g, fat 29 g, saturated fat 6g, fibre 2g, sugar 1g, salt 0.8 g
Advertisement
Your binder
Here are three other great reasons why to sign up:
- You get an online binder, where you can store all your favourite recipes and create menus.
Latest comments and suggestions
30 October 2008
megadeth commented on this recipe
Flag as inappropriate
Please let us know your name and the reason you find the above comment inappropriate.
30 October 2008
megadeth rated this recipe
Flag as inappropriate
Please let us know your name and the reason you find the above comment inappropriate.
02 November 2008
milek_pl rated this recipe
Flag as inappropriate
Please let us know your name and the reason you find the above comment inappropriate.
29 May 2011
Clare rated and commented on this recipe
Flag as inappropriate
Please let us know your name and the reason you find the above comment inappropriate.