This fresh and tasty salad is perfect for the strawberry season and it’s rich and colourful, plus it offers an ample variation in textures (think of the silkiness of the mushrooms and the crunchiness of Romaine lettuce ).
Perfect if you need some extra vitamin C (strawberries, tomatoes, parsley and lime are full of it).
If you’ve never tried raw champignons, I hope you’re going to love them like I do. Just make sure they’re really fresh for the best possible taste and texture.
I use the parsley whole, like mini salad leaves.
Sometimes I like to enrich this salad with avocado slices and nuts.
Insalata con champignon e fragole
1 large head of Romana lettuce or 2-3 small ones, type “Little Gem”
250 gr. strawberries
100 gr. chestnut mushrooms
200 gr. yellow & red cherry tomatoes
1 bunch flat-leaf parsley
8 tablespoons extra virgin olive oil
2 teaspoons pink peppercorns
salt and black pepper
Wash the lettuce and the parsley leaves.
Cut the Romaine/Little gem salad in chunks. Put in a large bowl and leave to rest in the refrigerator.
Slice the strawberries and the mushrooms.
Cut the cherry tomatoes in halves.
Make a dressing with the lime juice, the crushed pink peppercorns, 8 spoons of olive oil, salt and black pepper to taste.
Mix all ingredients together.
Add the dressing just before serving and mix well.
TIP: adding the dressing just before serving will help keep the salad leaves nice and crunchy and make sure the mushroom slices stay fleshy and fresh.