Rocket-mushroom salad with bread

Name: Rocket-mushroom salad with bread
Cook time: 40 min
Total time: 40 min
Yield: 4
Ingredients: 5 TABLESPOONS White wine vinegar; 7-10 Tbsp Salt; 1 TEASPOON Sugar; 1 TEASPOON medium hot mustard; 7-10 Tbsp Pepper; 7 TABLESPOONS Olive oil; 200 g small mushrooms; 200 g Oyster mushrooms; 200 g Ciabatta bread; 2 Garlic cloves; 60 g Pine nuts; 300 g Carrots; 200 g Rocket; 200 g Roman salad heart; 20 g Parmesan slicer

AUTHOR
Jennie Fields

DIFFICULTY
easy

RATING

COOK TIME
40 mins

TOTAL TIME
40 mins

Ingredients

Servings: 4

5 TABLESPOONS White wine vinegar
7-10 Tbsp Salt
1 TEASPOON Sugar
1 TEASPOON medium hot mustard
7-10 Tbsp Pepper
7 TABLESPOONS Olive oil
200 g small mushrooms
200 g Oyster mushrooms
200 g Ciabatta bread
2 Garlic cloves
60 g Pine nuts
300 g Carrots
200 g Rocket
200 g Roman salad heart
20 g Parmesan slicer

Directions

1
Mix vinegar with salt, sugar, mustard and pepper. Beat 4 tablespoons of oil with a whisk until well done. Clean the mushrooms. Halve the mushrooms, cut the oyster mushrooms in half or in strips, depending on their size. Dice bread.
2
Peel garlic. Roast pine nuts in a pan without fat until golden brown, take them out. Heat 1 tablespoon of oil in the pan. Press garlic into the pan with a garlic press. Add the bread cubes and fry them until golden brown while turning, remove. Heat 2 tablespoons of oil in a frying pan, fry the mushrooms for about 3 minutes while turning, let cool. Peel and wash the carrots and cut them into fine sticks. Clean and wash lettuce hearts and rocket, dab dry. Pluck larger lettuce leaves small.
3
Heat 2 tablespoons of oil in a frying pan, fry the mushrooms for about 3 minutes while turning, let cool. Peel and wash the carrots and cut them into fine sticks. Clean and wash lettuce hearts and rocket, dab dry. Pluck larger lettuce leaves small. Mix all ingredients together and arrange on 4 plates. Sprinkle parmesan slices over it