Ingredients

  • 250g chestnut (button) mushrooms
  • 250g spinach

Dressing ingredients

  • 2 cloves garlic
  • ½ lemon
  • olive oil
  • 2 tbsp chopped parsley
  • Salt & pepper

Author of this recipe

Rossio

Rossio

Chef / restaurant

Hi, we are Restaurant Rossio in Delft. Since a long time we enjoy using fresh and healthy ingredients in the food we prepare. Love my salad gives us a good platform to share my food ideas with... Read more
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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.

Preparation

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

Bon appetit,
Chef Paul Geelhoed