• 200 g mushrooms
  • 1 shallot
  • salt
  • pepper
  • ½ bunch of parsley
  • 1 Salanova® (or butterhead)

Dressing ingredients

  • 4 tbsp pumpkin seed oil
  • 2 tbsp Balsamico
  • 1 tsp mustard
  • sea salt
  • freshly ground pepper
Total votes: 150


  • Cut the shallot into small cubes and sauté them in a pan with oil until translucent.
  • Cut the mushrooms into thin slices and fry them in the same pan. Season with salt, pepper and finely chopped parsley.
  • Wash the Salanova® and pluck it into small pieces.
  • For the dressing: whisk pumpkin seed oil, Balsamico and mustard until combined. Season with salt and pepper.
  • Add the mushrooms and gently toss the salad. Drizzle the dressing on top.


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