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Salad Ingredients
250g button mushrooms, sliced thinly
200g raw beetroot, sliced thinly
2 medium carrots, sliced thinly
250g cherry tomatoes, some halved some quartered
1 romaine lettuce, quarted and sectioned with base removed
6 small radishes, sliced thinly, keep some with tops on for contrast
4 spring onions, sliced thinly into rings
Handful of almonds
A bunch of watercress
Dressing Ingredients
90ml lemon juice
2.5 tbsp olive oil
Large handful of flat leaf parsley, finely chopped
1 garlic clove, crushed
Salt and pepper
Method
- First, make the dressing by whisking all the ingredients together in a bowl.
- Place the mushrooms in a separate bowl with ⅔ of the dressing and toss well.
- Leave mushrooms to marinade whilst preparing the remaining ingredients.
- Arrange the lettuce on one side of a large serving bowl or smaller bowls for individual servings.
- Build the remaining ingredients in sections, arranging beetroot, radish, carrot, tomatoes and spring onions. Finishing with the marinated mushrooms.
- Drizzle the remaining dressing on the salad and dress with fresh herbs if desired.