Raw mushrooms can be very tasty in a salad, providing they are paired with a good dressing and some robust companions. This example makes a nice starter, and a rather good side dish to a simple pizza. As with all pared-down recipes, particularly where the ingredients are served raw, quality is vital. Use only very fresh, fleshy baby spinach leaves and choose some really fresh, firm mushrooms. I like to use a creamy blue cheese with a hint of sweetness, such as Cornish Blue or Harbourne Blue goat’s cheese.
Serves 4
100g baby leaf spinach
100g closed-cap mushrooms
100g blue cheese, cubed or crumbled
Sea salt and freshly ground black pepper
For the dressing
½ garlic clove
½ teaspoon English mustard
2 teaspoons cider vinegar
1 teaspoon clear honey
3 tablespoons extra virgin olive oil
Start by making the dressing. Crush the garlic with a pinch of salt, then put it into a jam jar with the mustard, cider vinegar, honey, extra virgin olive oil and a grinding of pepper. Screw the lid on and shake vigorously to emulsify the ingredients. Taste and add more salt and pepper if necessary.
Place the baby spinach leaves in individual bowls or on one large platter. Trim and finely slice the mushrooms, then add roughly half of them to the spinach, along with about half of the cheese. Trickle over half of the dressing and toss lightly together.
Arrange the remaining mushrooms and blue cheese over the salad, trickle over some more dressing and serve.
PLUS ONE Crumbled cooked chestnuts make a stunning addition to this salad, particularly if you give them a few minutes with a little butter in a hot frying pan first, to lightly caramelise them. Other nuts are good here too – try lightly toasted walnuts or flaked almonds.