Healthy Mushroom Salad
At the summer place, we love mushroom picking and one day for lunch, we decided to make a crunchy kale chanterelle salad. The salad is spruced with wonderful summer ingredients, such as new potatoes, sugar snap peas and cauliflower but you can use other flavours like, baby carrots, young cabbage, beets or harricot beans. The salad has a refreshing lemon juice dressing that is sweetened with organic honey. The earthy mushroom flavour gives a well-rounded balance to the salad making it the perfect quick light lunch.
Ingredients
- Chanterelle mushrooms
- Kale
- Spring onion
- New potatoes
- Cauliflower
- Sugar snap peas
- Fresh Peas
Honey & lemon juice Dressing
- 3 tablespoons Lemon Juice
- 1 tablespoon of good honey
- 6 tablespoons of Extra virgin olive oil
- Pinch of Maldon Salt
- Ground Black Pepper
I love this Jamie Oliver’s lemon juice dressing, just mix everything in a bowl and season to taste. It really makes a difference on the quality of honey you use.
Salad Directions
Pre boil the new potatoes and cauliflower, sugar snap peas until aldente. Then on a hot pan, gently fry the chanterelle mushrooms with a bit of butter, salt, black pepper and garlic for about 7 minutes until soft and tender. Add in the cauliflower, sugar snap peas and new potatoes close to the end to soak up the lovely garlic flavour. Leave to the side to slighty cool. Meanwhile, make the dressing into a large bowl. Add in chopped kale, spring onion and fresh peas. Add in the ingredients from the pan and mix until everything is coated with the dressing. Ready to plate. Add some more ground black pepper. Enjoy with a light rosé.
3 responses to “Healthy Chanterelle Kale Salad”
Hi Hanna, I don’t think I have EVER seen a recipe post so perfectly laid out in my life. From your images, to your concept, to the detail of your instructions—all SO perfect! That said, I did have a question about this recipe, especially since I know you’ve been so intentional about your textures. I honestly don’t think I have ever cooked/boiled/baked snap peas in any way, except for maybe grilling or frying for a moment on high heat, because I love their snap and sweet-crunch so much. Is that why you have added fresh peas at the end? And are those just regular, green peas? I wonder if you have tried this recipe without boiling the snap peas. I had to confess; I’m incredibly tempted to maybe fry the snap peas with the mushrooms, but try to leave then snappy. However, your recipe is just SO intentional, I had to ask your advice before doing so, in case your choice of making the snap peas aldente added to the recipe’s flavor and texture so much that you would still suggest I try it your way. Thank you for the beautiful recipe and for all the advice!
Between Hanna, I also mailed you few days back, did you checked that, can you help?
Hi Seema,
sorry for my late reply! Yes I saw you email, but there is so much going on at the moment (read my sun hat post) that I haven’t had time to write back! I’m leaving in a week on holiday and will be back at my house only in 2 months. Thank you for your kind words, so happy to hear it!! Actually I usually also fry sugar snap peas in garlic & butter to keep the crunch, but this time I just decided to pre-boil everything to soften them up a bit. You can totally skip that process, these sugarpeas just had a really though skin. Yes for sure, you can just fry the snap peas with the mushrooms, they don’t need preboiling! Fresh peas: Yes that is partially why I added fresh peas in the end, to get that lovely crunch, but also because of their sweetness. They taste compleltly different than sugar snap peas. Yes, they are regular peas, that we only get during the summer time and they are sweet and delicious!! Let me know how your salad turns out? Take care!!!!
I can understand, Will talk later about the mail and Hanna, This idea turned out delicious! Thank you so much for these ideas and all the great information! I can’t wait to try your next recipe!