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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