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.
