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Mushroom and Wild Rocket Salad

A community recipe by

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

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 ounce napolitana sauce
  • 2⅚ ounces pecorino cheese (shavings)
  • 8 sundried tomatoes
  • 4 fluid ounce 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.
  • Tell us what you think