The perfect summer salad for mushroom lovers all over the world! It’s light and refreshing. For a tasty lunch, dinner or barbecue.

 

30 minutes

Ingredients for 4 people

  • 150 grams mixed salad
  • 1 slice of sourdough bread
  • Fresh garden herbs of your choice (i.e. basil, chives, coriander, fennel, parsley, tarragon, thyme)
  • 50 grams sundried tomatoes
  • 150 grams mini mushrooms*
  • Pepper
  • Salt
  • Olive oil
  • Vinaigrette
  • Optional: Edible flowers (i.e. chive flowers)

Preparation

  1. Cut the bread into tiny cubes and sprinkle lightly with salt, pepper and olive oil.
  2. Bake these bread crumbs into crispy croutons in a preheated oven (160°C/320°F) for about 25 minutes.
  3. In the meantime, fry the mushrooms shortly in a pan adding a pinch of salt and pepper for taste. You may cut the mushrooms into quarters if you prefer smaller pieces.
  4. Wash the mixed salad and put it in a large bowl and stir well along with the croutons, mushrooms, sun dried tomatoes, vinaigrette and your own selection of fresh garden herbs.

*Instead of using fresh mushrooms, you could also use our Ecopouch® or semi-perserved mushrooms. They are tasty as well!

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