Mushroom Carpaccio Salad
Earlier this year, shortly after returning from our Canadian skiing holiday, I embarked on a project to post pictures of our favourite weekly meals on Instagram. It was originally meant as a way to document our journey towards a lighter and healthier way of eating after a fortnight of carb and melted cheese filled indulgence. 11 weeks/posts later, this feed #foodpicsoftheweek is now a collection of healthy choices and comforting dishes, one that I look forward to put together every monday! Much to my family’s despair, as my interest in food photography is now turning into an obsession ( so my husband says…)
This had led me to expand the cooking repertoire seeking variety beyond roasts, omelettes and curries. I am dabbing in raw food, cured meats, vegan baking…not so much for health or philosophical reasons, but because I am curious ( and also bored with old ways I must admit).
I made this mushroom salad one day, after seeing Jamie Oliver’s version in a magazine. It uses raw mushrooms, which reminds me of a French starter Salade de champignons served often in the school canteens. It also makes good use of the lettuce from the garden, and combined with sliced radishes, shaved parmesan and salty prosciutto, you have the perfect simple salad for a warm autumn day ( or any day! )
Mushroom Carpaccio salad
Serves 2, as a light lunch or starter
Juice of 1/2 lemon
1/4 cup extra virgin olive oil
4 slices of prosciutto
100g firm white mushrooms ( you can use other kinds if desired ) sliced thinly
4 radishes, thinly sliced
Baby cos lettuce leaves
20g parmesan cheese, shaved
Chives, snipped for garnish
- Make the dressing: combine the lemon juice, olive oil. salt and pepper in a small bowl. Set aside.
- Place the lettuce leaves on a serving platter. Loosely drape the prosciutto over the leaves, arrange the mushrooms and the radishes in the middle. Scatter the parmesan and chives on top.
- Spoon over the dressing and serve. Voila!