Sides
Warm king oyster salad
Seared mushrooms, lamb’s lettuce, toasted hazelnuts and grana shavings. Lemon vinaigrette.
Time15 min
Servings2 people
DifficultyEasy
Ingredients
250 g king oyster mushrooms
100 g lamb’s lettuce
30 g hazelnuts
40 g grana shavings
1 lemon
Extra virgin olive oil, salt, pepper
Method
1
Toast the hazelnuts in a dry pan for 3 minutes and roughly chop them.
2
Sear the sliced mushrooms in a blazing pan with a little oil, 4 minutes, salting at the end.
3
Make the vinaigrette with lemon juice, oil, salt and pepper, whisking with a fork.
4
Dress the lamb’s lettuce in a wide bowl and divide onto plates.
5
Add the still-warm mushrooms, the hazelnuts and the grana shavings. Serve right away.
Tip
The mushrooms should be warm, not hot: if piping hot they wilt the salad in a minute.
This recipe starts from king oysters picked an hour earlier. The kit grows them on your windowsill.
