Mushroom and Wild Rocket Salad

A community recipe by mawmaw

Not tested or verified by Nigella.com

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Introduction

This salad is excellent as a light meal or as a side dish. Served with meat, sausage or fish it's excellent, quick and easy to make when you feel lazy

Ingredients

Serves: 4

Metric Cups

12 centimetres potato crumpets (each)
400 grams mushrooms (black, sliced and grilled)
80 grams rocket
lettuce (a head of)
80 millilitres napolitana sauce
80 grams pecorino cheese (shavings)
8 sundried tomatoes
120 millilitres poppy seeds

4¾ inches potato crumpets (each)
14⅛ ounces mushrooms (black, sliced and grilled)
2⅚ ounces arugula
lettuce (a head of)
3 fluid ounces napolitana sauce
2⅚ ounces pecorino cheese (shavings)
8 sundried tomatoes
4 fluid ounces poppy seeds

Method

Mushroom and Wild Rocket Salad is a community recipe submitted by mawmaw and has not been tested by Nigella.com so we are not able to answer questions regarding this recipe.

Place mixed leaves evenly on plate, and lay rocket on top of lettuce.

Deep fry potato crumpets and place them in formation on top of leaves.

Top potato crumpets with grilled mushrooms as shown above in a tall pile.

Drizzle 20ml napolitana sauce on top of mushrooms and top with a sun dried tomato.

Sprinkle pecorino shavings over the salad evenly.

Serve with a ramekin of poppyseed dressing.

Place mixed leaves evenly on plate, and lay arugula on top of lettuce.

Deep fry potato crumpets and place them in formation on top of leaves.

Top potato crumpets with grilled mushrooms as shown above in a tall pile.

Drizzle 20ml napolitana sauce on top of mushrooms and top with a sun dried tomato.

Sprinkle pecorino shavings over the salad evenly.

Serve with a ramekin of poppyseed dressing.