RECIPES
Shimeji Salade Niçoise
Main
1 packet
white shimeji mushrooms
150g
French beans, blanched and cut into segments
2
potatoes, cooked and cubed
1
cucumber, peeled, cored and cut into batons
1/2
green capsicum, seeded and sliced
1/2
red capsicum, seeded and sliced
8
cherry tomatoes, halved
cos lettuce, torn (optional)
1 sprig
sweet basil, snipped or chopped
12
black olives, pitted
200g
canned tuna chunks, drained
8
anchovy fillets
2
eggs, hard-boiled and quartered
Dressing
salt and freshly ground pepper to taste
1
clove garlic, chopped
1 tbsp
lemon juice or balsamic vinegar
3 tbsp
olive oil
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Cut away the bottoms of the mushrooms. Give the shimeji a quick fry in a little olive oil over high heat; set aside.
-
To prepare dressingIn a large mixing bowl, dissolve the salt in the lemon juice and vinegar. Add the rest of the dressing ingredients and stir to mix well, seasoning to taste.
-
To prepare saladAdd all the salad ingredients, except egg, to the dressing in the large mixing bowl and toss together. Add the egg and serve.
