Light Oyster Mushroom Salad
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Light Oyster Mushroom Salad
Ingredients
400 g small oyster mushrooms, half a head of iceberg lettuce, 1 leek, salt, pepper, oregano, thyme, olive oil (a generous amount), a handful of roasted cashews
Preparation
Place the caps of the small oyster mushrooms into boiling water and blanch for 5 minutes, then drain and rinse with cold water and leave to cool. Meanwhile, slice the leek into rings and chop up the lettuce. In a large bowl, mix the oyster mushroom caps with the iceberg lettuce and the leek rings. Season with salt, pepper, thyme, and oregano. Drizzle generously with olive oil and sprinkle with the crushed, roasted cashews. Serve as a delicious side dish with seasoned grilled meats.
