Little gem, mushroom, apple and celery salad with mustard dressing offers a terrific variety of flavours in this simple yet still delicious dish.
Ingredients
- 3 celery sticks, thickly sliced diagonally, leaves reserved to serve
- 6 spring onions, finely shredded
- 4 little gem lettuces, cut in half lengthways
- 125g closed cup chestnut mushrooms, wiped clean and each cut into 3 slices
- 2 tbsp extra-virgin olive oil
- 1 Cox’s apple
- For the mustard dressing
- 1 tsp Dijon mustard
- Pinch of sugar
- 1 tbsp cider vinegar
- 4 tbsp extra-virgin olive oil
Method
- 1. Put the celery leaves and shredded spring onions into a bowl of cold water. Put the little gem lettuce in another large bowl of cold water, this will help keep everything crisp.
- 2. To make the dressing, mix the mustard, sugar and vinegar in a small bowl, then season and whisk in the oil, a little at a time, until thick.
- 3. Sprinkle the mushrooms with a little salt and black pepper. Heat the oil in a frying pan and, when hot, seal the mushrooms on both sides for about 1 minute. Tip into a large salad bowl and mix in 1 tablespoon of the dressing. Leave to marinate for 15 minutes.
- 4. Cut the apple into quarters and core, then cut each quarter into 8 slices. Add the apple slices and celery to the mushrooms. Dry the little gem lettuce and mix into the salad.
- 5. Drain the celery leaves and spring onions, pat dry and fold half into the salad with the remaining dressing. Scatter the other half over the salad and serve immediately.
Nutritional info
Per serving: 186cals, 17.2g fat (2.5g saturated), 1.6g protein, 6.4g carbs, 6.3g sugar, 0.1g salt