Salads Night

Celeriac  to  Mushroom

Sometimes it is good to omit the meat for our dinner, we do not need to eat it every day.   Last weekend my family had a big feast.  We had a lot of fatty food.  From rice to a roast and cakes also brioches, we had.  Tonight I prepared a few salad dishes for dinner.  The family enjoyed it thoroughly.   Recipe to share is the mushroom and Carrot Salad

Portobello Mushroom and Carrot Salad

Mushroom and Carrot Salad

Ingredients:
1 large flat Portobello mushroom
4 tablespoons grated carrots
1 lime
¼ cup oil
Lettuce-Lamb lettuce
1teaspoon full pine nuts
Salt to taste

Method

Rub the mushroom with some oil and sprinkle some salt.
In a frying pan, pan fry the mushroom with some oil for 3 minutes
Turn it over and keep on cooking for another 2 minutes.
Take it out, and place it on a plate, let it cool.

To serve

Place the lamb lettuce on a serving plate, arrange beautifully
Put the mushroom on the bed of the lamb lettuce; add the grated carrots
Scattered the pine nuts over the top of the carrots, garnish with the lime.
(You can add some oil, drizzle over it if you wish)

Serve: as an entrée, or as a vegetarian dish to garnish any crusty bread.

Also, it can be a garnish of meat dishes (beef or lamb)

The ingredients of the Mushroom and Carrot Salad

Grated carrot, lime, Portobello mushroom, and some lamb lettuce

 Other Salads are Pictured

Top left: Celeriac Salad    Top right:  Salad dumplings with ice berg lettuce

Bottom:  The P.mushroom salad with carrot

Enjoy cooking!