- 2 flat mushroom
- 100g chestnut mushrooms
- 100g button mushrooms
- 100g extra fine green beans, stalks trimmed
- generous knob of butter and olive oil for frying
Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…
- 6 slices Parma ham
- 4 Little Gem lettuce, leaves separated and rinsed
- 6 egg, boiled and halved
The ultimate convenience food, eggs are powerhouses of nutrition, packed with protein and a…
For the dressing
- 8 tbsp olive oil
Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…
- 1 tbsp lime juice
The same shape, but smaller than…
- 1 tbsp each parsley and tarragon leaves
One of the most ubiquitous herbs in British cookery, parsley is also popular in European and…
- 1 tbsp basil, chervil or dill leaves
Most closely associated with Mediterranean cooking but also very prevalent in Asian food, the…
- 1 garlic clove, crushed
- 1 tsp Dijon mustard
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.