Warm Oyster Mushroom Salad
For me, Salads are mostly a side dish. Except in summer time.
In summer, I eat salad also as lunch or dinner.
But otherwise, this is the way I grew up with. Salads are sidedishes.
With the program I struggle to have salads for lunch and dinner.
So I have to find a way to enjoy it more.
Specially to also feel full afterwards. To have a kilo of just salad leafes is not an option for me.
So I love to add other things into my salad.
For example, Brussel sprouts and mushrooms.
I see a lot of people struggle with brussel sprouts.
Thanks god they are not a struggle for me. I really do love them :-)
When you do not like the the way they are, add them into your salad.
Mixed with the dressing, they are really good.
I hope to provide some more brussel sprouts recipes in the future for you.
I am working on a couple of recipes.
For this salad you need:
1 generous handfull of green salad leafes
5steamed brussel sprouts - halfed
5 stalks steamed asparagus - cut into pieces
1 package Oyster mushrooms - cut into half
1/2 middle sized onion - halfed again and sliced
1 spring onion stalk - sliced
1 middles sized clove of garlic (for frying the mushrooms) - grated
Pink salt for seasoning
Black pepper for seasoning
1 tsp extra virgin olive oil
Dressing:
1 tsp unhulled Tahini
juice of half a lemon
1 tsp maple syrup
2 tbsp filtered water
1 pinch of pink salt
1 pinch of black pepper
1. Prepare the brussel sprouts and asparagus. Steam until done.
2. In the meantime add all ingredients into a bowl and mix well. The brussles and asparagus should be still lukewarm
3. Heat a frying pan and add the olive oil. Fry the onion until slightly golden. Remove from pan and fry the oyster mushrooms until browned and done. Add onions again, season with salt and turn off the heat.
Add to your salad when still warm.
4. Add all ingredients for the dressing into a bowl, add to the salad and mix well to combine.
ENJOY
Recommendation:
when you add the warm brussels, asparagus and mushrooms, the flavour of the dressing will develop really nice. When the dressing is not enough for you, just double the amounts. When you prepare ahead and leave it in the fridge until you eat it, at work for example, the cold salad will be pretty delicous! When it is a lunch option for me, I also love to add potatoes. I cook them in their skin. Cool down and cut into wedges, I also fry in the frying pan until golden. Added to the salad as well, a really nice lunch option for work :-)