
Mushroom and Spinach Salad
Mushroom and spinach salad is a fresh and light side dish, perfect to serve on hot days. Fresh champignon mushrooms pair perfectly with tender, crisp spinach leaves. It is enriched with thin slices of crispy bacon and dressed with extra-virgin olive oil, lemon juice, sweet mustard, salt and pepper. An explosion of flavors and textures that will win over your guests.
Ingredients
- Very fresh small champignon mushrooms

300 g300 g - Tender small spinach leaves

2 Handfuls2 Handfuls - Hard-boiled eggs

2 Units2 Units - Extra virgin olive oil

2 Tablespoons2 Tablespoons - Cherry tomatoes

5 Units5 Units - Lemon (juice)to taste
- Saltto taste

- Pepperto taste

Products available for purchase

Country-style Champignon Mushrooms 280g
1 product1 product £ 4.04
Green drop-shaped wafer, spinach flavor - 60 pieces
1 product1 product £ 22.33
Senatore Cappelli Fennel Taralli, with EVO Oil and sourdough (without: milk and eggs) - Organic
1 product1 product £ 3.01
EXTRA Extra Virgin Olive Oil 100ml
1 product1 product £ 3.26
Semi-dried red Datterini tomatoes in oil 280 g - Grangusto
1 product1 product £ 4.29
Fine Atlantic Ocean Edible Sea Salt 1 kg - Fior di Loto
1 product1 product £ 3.18
Torchietti S. Cappelli with Turmeric and Black Pepper - artisan, ORGANIC, ancient grains 250g.
1 product1 product £ 2.63
Preparation
- STEP 1 OF 4
Rinse the spinach leaves several times, then drain and dry them
- STEP 2 OF 4
Discard about half of the mushroom stems, then peel the caps with a very sharp small knife
- STEP 3 OF 4
Quickly wash the mushrooms under running water and dry them
- STEP 4 OF 4
Arrange the spinach in a large bowl, add the mushrooms thinly sliced lengthwise, and arrange the eggs cut into quarters and the cherry tomatoes cut in half
General information
Origin
Italia
Analysis
Warning
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