Saturday, July 9, 2011

Salad with Garlic Mushrooms, Emmental, and Chunky Croutons

 Serves 2


-2 large handfuls of salad leaves
-6-8 chestnut mushrooms, sliced
-1 chunky slice of stale/ old bread, cut into 1cm cubes
-1 clove garlic, peeled and sliced
-1 salad onion, peeled and chopped
-1/2 tin sweetcorn
-1 tsp fresh chopped chives
-100g Emmental cheese (or other), cubed
-Oil for frying

-1 tsp Dijon mustard
-1 tsp cider vinegar
-2 tablespoons sunflower oil
-Seasoning to taste

1. Divide the salad leaves, chopped salad onion, and sweetcorn between two bowls. Mix the dressing ingredients together and put to one side.
2. Heat 1 tbsp of oil in a frying pan and fry the mushrooms and cubed bread for 5 - 10 minutes until brown (adding more oil if required) then add the sliced garlic and chopped chives and cook for a minute or two more. Season to taste.
3. Pour the dressing over the salad and toss. Divide the mushrooms and croutons between the two bowls and top with the cubes of cheese.

Serve while still warm!

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