Serves: 4
INGREDIENTS
4 tablespoons olive oil
1 clove garlic, crushed
1 teaspoon Dijon mustard
2 tablespoons lemon juice or white wine vinegar
sea salt and freshly ground pepper
250 grams button mushrooms
2 spring onions, thinly sliced
2 handfuls baby spinach
METHOD
Whisk the olive oil, garlic, mustard and lemon juice in a large bowl. Season. Wipe the mushrooms clean with damp paper towels and trim the stems.
Thinly slice the mushrooms and toss gently with the dressing. Leave for 5 minutes then fold in the spring onions and spinach.
Transfer the salad to a platter.
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Issue #114
Autumn has arrived, and with it, the latest issue of dish, jam-packed with recipes that will have you fizzing to get in the kitchen! With a long Easter lunch featuring perfectly pink, blushing roast leg of lamb and wildly decadent baked mashed potatoes with caramelised onions, to simply scrumptious chocolate treats and sensational seasonal baking this issue has you covered - we reckon the Hot Cross Buns are our best yet! Salads make way for soothing soups, pies, puddings and our cover star beef cheek ragù with spaghetti – a must-make dinner for family and friends. With over 60 recipes in our latest issue there’s plenty of inspiration to keep you busy – and well-fed! Don’t forget to share your dish dishes with our Facebook community.