mixed fresh mushroom salad

Mixed Fresh Mushroom Salad

I remembered that a few months ago when I was doing my food shopping at Central Food Hall. An English lady came to me with a few of big packs of mixed Mushroom and asked me about them. Then I asked her back “what do you want to do with those?” She replied saying that she usually like to cook them raw like salad dishes or something of the sort.

I am all inspired by what she told me. How come it never comes to my mind about cooking fresh mushroom? So, I think I should give it a try as it sounds so inspiring.

Find hereunder my very own recipe of Fresh Mushroom Salad

3-4 Different kind of Mushroom (Anything on hand), raw
2 of Plum Tomatoes, Thinly sliced
1 of big Carrot, Thinly sliced
1 of Onion, Very Thinly sliced,

Thai/Chinese Celery
Or Any Herbs depend on your liking
I used “those small & cute Japanese green” (they taste very peppery)



Simple Lemon Dressing
1 of Yellow Lemon
2 Tablespoons of Extra Virgin Olive Oil (Find the best quality you possibly can. Invest in a good bottle of Extra Virgin Olive Oil as it is good for Dressing. I have found a very good bottle from Harvey Nics- Food Hall in London, it’s originally from Tuscany. It’s a bit pricey but it’s all worth it.)
A pinch of Sea Salt (½ of Teaspoon- Maldon is recommended.)

Balsamic Vinaigrette Dressing
1 Tablespoon of Balsamic Vinegar
1 Clove of Garlic, finely chopped
1 Teaspoon of Sea Salt (Maldon Salt is recommended)
1 Teaspoon of Mustard Powder
Freshly Ground Black Pepper

Preparation

- Mix everything in a big salad bowl
- Pour in the Extra Virgin Olive Oil
- Sprinkle with sea salt
- Squeeze the Yellow Lemon over the salad
- Mix and Toss everything well to combine