Cep, rocket & Parmesan salad
- Good Food team
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Serves 4
Easy
Prep: 15 mins
A star rating of 4.7 out of 5.9 ratingsRate
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This delicious, easy-to-make mushroom salad looks really impressive at dinner parties
Vegetarian
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Ingredients
Nutrition
Units:
MetricUS
-
200g small firm ceps
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2 tbsp lemon juice
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2 tsp water
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75ml extra-virgin olive oil
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50g wild rocket
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100g parmesan
(or vegetarian alternative), shaved or grated
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Nutrition: per serving
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kcal0
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fat0g
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saturates0g
-
carbs0g
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sugars0g
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fibre0g
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protein0g
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salt0g
low
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Method
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step 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.
Recipe from Good Food magazine, October 2004
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A star rating of 4.7 out of 5.9 ratings
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