Fresh Ceps with Mixed Salads Recipe

Ingredients

  • fresh ceps - 175g

  • mixed salad leaves such as young spinach, bativia and frisee - 90g

  • Parmesan cheese - 25g

  • broken walnut pieces - 25g, toasted

  • ground black pepper and salt

for the dressing

  • walnut oil - 2 tbsp

  • French mustard - ¼ tsp

  • egg yolk - 1

  • groundnut oil - 3 tbsp

  • fresh parsley - 1 tbsp, chopped

  • pinch of caster sugar

  • lemon juice - 1 tbsp

Method

  • First, make the dressing. Place the egg yolk in a screw-top jar with oils, mustard, parsley, sugar and lemon juice. Shake well.

  • Then, slice the mushrooms thinly. Place them in a salad bowl and combine with the dressing. Set aside for 15 minutes for the flavors to mingle.

  • Wash the salad leaves, and toss them with the mushrooms. Serve on the plate, season with pepper and salt, scatter with walnut pieces and shavings of Parmesan cheese. Serves 2.

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