Warm mushroom salad with pine nuts and tarragon

1 servings

Ingredients

Quantity Ingredient
6 Medium-large mushrooms; about 250-300g
150 grams Mixed curly endive and radicchio; finely sliced
30 grams Rocket
2 Shallots; chopped
1 tablespoon Hazelnut or walnut oil
3 tablespoons Pine nuts
3 Garlic cloves; finely chopped
4 tablespoons Olive oil
4 tablespoons Balsamic vinegar
15 grams Fresh tarragon; coarsely chopped
Salt and black pepper

Directions

TARRAGON MARINADE

Light the barbecue or preheat a gas barbecue. To make the marinade, mix together the garlic, olive oil, half the vinegar and half the tarragon.

Place the mushrooms in a shallow dish, pour over the marinade and season.

Leave for 30 minutes.

Drain the mushrooms and cook caps down over a medium heat for 4-5 minutes.

Turn and cook the other side for the same time.

Meanwhile, combine the sliced endive and radicchio with the rocket and shallots. Toss with the remaining balsamic vinegar and the hazelnut or walnut oil.

Serve the hot mushrooms with the crisp greens, and sprinkle with the pine nuts and the remaining tarragon.

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Carlton Food Network

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