Warm mushroom salad with ricotta and witlof

Cooking Salads Warm mushroom salad with ricotta and witlof

This simple mushrooms salad cooks in just 10 minutes.

Lables: Vegetarian Egg free Fish free Gluten free Peanut free Sesame free Shellfish free Soy free Tree nut free Wheat free
  1. Heat oil in a large deep frypan and cook mushrooms over medium-high heat for 3-4 minutes. Add thyme and garlic, and cook for 2 minutes. Add lemon juice and 2 tablespoons hot water, and cook for 2 minutes.
  2. Add witlof and parsley, and stir until witlof is slightly wilted. Divide the salad among bowls and crumble the ricotta over the top. Season with freshly ground black pepper.

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2 tbsp olive oil
400g Swiss brown mushrooms, halved
1 tbsp thyme leaves
2 garlic cloves, thinly sliced
2 tbsp lemon juice
3 witlof , leaves separated, halved lengthways
1/2 cup flat-leaf parsley leaves
150g low-fat fresh ricotta*

Adv

Autors
Preparation time
5
Cooking time
10
Difficulty
Medium
Serves
4 people
Method
Baking
Category
Salads
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