Mushroom salad with beetroot and parmesan loops

Name: Mushroom salad with beetroot and parmesan loops
Cook time: 45 min
Total time: 45 min
Yield: 4
Ingredients: 150 g Parmesan (piece); 1/2 Head lollo bianco and oak leaf salad; 200 g Mushrooms; 4 TABLESPOONS Oil; 7-10 Tbsp salt and pepper; 2 Shallots; 2 small red beets; 2 TABLESPOONS Lemon juice; 1-2 TEASPOONS medium hot mustard; 1-2 TEASPOONS liquid honey; baking paper

AUTHOR
Benton Mccarty

DIFFICULTY
very easy

RATING

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Servings: 4

150 g Parmesan (piece)
1/2 Head lollo bianco and oak leaf salad
200 g Mushrooms
4 TABLESPOONS Oil
7-10 Tbsp salt and pepper
2 Shallots
2 small red beets
2 TABLESPOONS Lemon juice
1-2 TEASPOONS medium hot mustard
1-2 TEASPOONS liquid honey
baking paper

Directions

1
Preheat oven (electric cooker: 175°C/circulating air: 150°C/gas: see manufacturer). Line baking tray with baking paper. Grate parmesan finely. Cut half into 4 small round biscuits (approx. 6 cm Ø) and place them on
2
Sprinkle the rest of the Parmesan cheese in 4 strips (about 2 cm wide and 15 cm long) on the other half. Bake in a hot oven for 8-10 minutes. Form the Parmesan strips into little curls immediately and let them cool down.
3
Clean, wash, spin dry and pluck salads into pieces. Clean mushrooms, wash them briefly if necessary and, depending on size, leave them whole or cut them in half.
4
Heat 1 tablespoon of oil in a frying pan. Fry the mushrooms for 5-6 minutes while turning them. Season with salt and pepper and remove. Peel shallots and cut into fine rings. Peel beetroot, wash briefly, slice or cut into very fine strips.
5
(Attention! You dye strongly, please wear disposable gloves.)
6
Mix lemon juice, mustard, honey, salt and pepper. Fold in 3 tablespoons of oil. Mix salad, mushrooms, shallots and vinaigrette. Fold in the beetroot briefly. Arrange the Parmesan cheese on four plates.
7
Arrange the salad on top. Garnish with the parmesan loops.