Delicious as a vegetarian entree, but also quite tasty in combination with some beef carpaccio (thinly sliced raw steak). This salad is also very nice with some grilled meat from the barbecue or a piece of fried fish.
Wash and the spinach dry in a salad spinner. Clean the mushrooms and cut them with a sharp knife into very thin slices.
Put them in a bowl and pour a good splash of olive oil and mix well. Gently squeeze a few drops of lemon on top and mix well.
Cut the garlic into very thin slices mix it with the parsley into the mushrooms. Season with salt & pepper. Add some more olive oil and/or lemon juice to taste. Add the washed spinach and toss.
Tips from the author
Chef Paul Geelhoed