Salads Recipes - Marinated Mushroom Salad with Stew Potatoes Recipe

  
 

Salads Recipes - Marinated Mushroom Salad with Stew Potatoes Recipe

Ingredients

Serve 4

  • 500 g/1 lb flat mushrooms, very thinly sliced

  • 250 g/8 oz potatoes, peeled and cut into matchsticks

  • 125 g/4 oz salad leaves

  • 6 spring onions, thinly sliced

  • salt and pepper

  • vegetable oil, for frying

Dressing:

  • 4 teaspoons balsamic vinegar

  • 4 teaspoons coarse grain mustard

  • 150 ml/5 fl oz olive oil

  • salt and pepper

Method:

  1. First make the dressing. Whisk together the vinegar and mustard, then gradually whisk in the oil. Season to taste with salt and pepper. 

  2. Place the mushrooms on a large plate. Pour half the dressing over the mushrooms. Set aside for 1 hour, turning occasionally until softened.

  3. Heat 1 cm/1/2 inch of oil in a frying pan, add the potato straws and fry for 2-3 minutes until crisp and golden. Drain on kitchen paper.

  4. Place the salad leaves in a large bowl and toss with the remaining dressing, then place on serving plates.

  5. Arrange the marinated mushrooms on the leaves and top with the spring onions and straw potatoes. Serve immediately.