Cep, rocket & Parmesan salad
Ingredients
- Step 1 200g small firm ceps
- Step 2 2 tbsp lemon juice
- Step 3 2 tsp water
- Step 4 75ml extra-virgin olive oil
- Step 5 50g wild rocket
- Step 6 100g parmesan (or vegetarian alternative), shaved or grated
Calories:
Carbohydrate: g
Protein: g
Fat: g
Cook time: 15 minutes
Prep time: 15 minutes
Total time: 30 minutes
Servings: 4
TAGS
Lunch
Side Dish
Snack
Starter
British
Josh Eagleton
10-30 minute
200 kcal or less
4 serving
Cep
Cep
Extra-virgin olive oil
Good Food
Lemon Juice
Mushroom
Parmesan
Quick
Rocket
salad
Salad dressing
Seasonal mushroom salad
Starter salad
Directions
- 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.