Name Endive salad with mushrooms


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* 1 head curly endive
* 250 g (8 oz) button mushrooms, sliced
* 50 g (2 oz) cooked ham, cut into small strips
* 1 small fennel bulb, washed and thinly sliced
* 10 cherry tomatoes, halved
* dill sprigs, to garnish

* 4 tablespoons tomato juice
* 2 tablespoons lemon juice
* 1 tablespoon chopped fresh parsley, chives or mint
* salt and freshly ground black pepper

1. To make the dressing, whisk together the tomato juice with the lemon juice. Stir in the chopped herbs. Season to taste with salt and freshly ground black pepper. Mix well.
2. Cut the stalk from the endive, separate the leaves, wash and drain well.
3. Put the mushrooms in a salad bowl. Add the dressing and toss until all the mushrooms are coated. Leave to marinate for 30 minutes.
4. Add the cooked ham, fennel, tomatoes and endive to the mushrooms. Toss well before serving the salad, garnished with dill.

Serves: 4

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