Spinach and mushroom salad
Instructions
Peel, wash and drain spinach very well and the lettuce.
Remove the spinach leaves, cut into strips the chicory.
Collect all in a salad bowl.
Peel the mushrooms, cut into thin slices by flooding along the way in water and lemon to prevent blackening.
Drain and mix with vegetables.
In a bowl, emulsify two pinches of salt, 4 tablespoons of olive oil, one tablespoon of mustard and the filtered juice of half a lemon to the strainer.
Pour flush on the salad, mix gently and serve.
Accompanying wines: Valle d'Aosta Müller-Thurgau DOC, Pomino Bianco DOC, Chardonnay DOC Castel Del Monte.
Ingredients and dosing for 4 persons
- 300 g of spinach novelli
- 150 g of mushrooms
- 1 head of lettuce salad
- Chicory salad
- 1 lemon
- 1 tablespoon of mustard
- 4 tablespoons of olive oil
- 2 pinches of salt