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.
Honey & lemon juice Dressing
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.
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.