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Wild Mushroom Salad

Recipe by Jo Pratt

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Stay with us - this low-fat recipe is a lot tastier than it sounds! Wild mushrooms give an almost meaty flavour to this recipe, and the apple, chicory, walnuts and watercress add terrific texture and bite.

Serves 4

Ingredients

Selection of wild mushrooms, about 500g-750g
1 tbsp olive oil
2 egremont russet apples, cored and cut into thin slices
Handful of walnut halves
Leaves from 2-3 chicory, depending on their size
1 bag of watercress

For the dressing:

1 tbsp cider vinegar
2 tbsp walnut oil
3 tbsp low fat crème fraiche
Flaked sea salt
Freshly ground black pepper

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Method

To make the dressing, mix everything together and season with salt and pepper. Loosen with a little water if you prefer a thinner dressing.
Cut the mushrooms into roughly the same size.
Heat a frying pan with the olive oil and fry the mushrooms for a couple of minutes. You will be better to do this in batches so as to not over fill the pan, otherwise they will take longer to cook and become watery.
Add the apple slices and walnut halves, toss around to warm slightly. Season with salt and pepper, and scatter with the chopped parsley.
Place the chicory leaves and watercress in 4 bowls/plates and scatter over the mushrooms, apples and walnuts.
Drizzle over the dressing and serve straight away.