| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains |
|
Sainsbury’s, Sainsbury15 |
1 |
servings |
INGREDIENTS
| 2 |
tb |
Olive oil |
| 1 |
|
Lemon; juice of |
| 2 |
ts |
Wholegrain mustard |
| 1 |
tb |
Clear honey |
|
|
Salt and freshly ground black pepper |
| 3 |
tb |
Olive oil |
| 2 |
|
Sliced Granary bread; crusts removed, cut |
|
|
; into cubes |
|
|
Mixed salad leaves eg lollo rosso; oak leaf, rocket, |
|
|
; chicory, cos, |
|
|
; iceberg etc washed |
|
|
; adn trimmed |
| 8 |
|
Cherry tomatoes; halved |
| 1 |
|
125 g pack Lion's Mane mushrooms; halved then each |
|
|
; half thinly sliced |
INSTRUCTIONS
SALAD
Mix together all the ingredients for the dressing and add seasoning to
taste. Chill until required.
Heat 2 tablespoons of the oil in a frying pan, add the cubes of bread and
fry on all sides until golden brown. Drain on absorbant kitchen paper.
Arrange the prepared lettuce leaves, cherry tomatoes and croutons on
serving plates or one large bowl.
Heat the remaining tablespoon of oil in the frying pan, add the garlic and
the slices of Lion's Mane mushroom. Saute the mushroom until golden brown
on each side, takes approximately 3-5 minutes.
Arrange the mushroom slices on the salad and pour over the salad dressing.
Notes Serve immediately.
Converted by MC_Buster.
NOTES : Slices of Lion's Mane mushrooms sauteed with garlic served with
croutons, crisp salad leaves tossed in a honey and lemon dressing.
Converted by MM_Buster v2.0l.
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