CookEat Recipe
Chicory and Mushroom Salad with Peas
Chicory, mushrooms, fresh green peas and rocket are dressed with tarragon vinaigrette. Lemon wedges are served alongside.
Method
Steps
Step 1
Use fresh, tender shelled green peas, not dried peas. Wash and dry chicory and rocket; slice chicory and cleaned cultivated button mushrooms. Chop tarragon and cut washed lemon into wedges.
Step 2
Whisk all olive oil and vinegar with tarragon. Reserve a spoonful of peas; toss the rest with chicory, mushrooms, rocket and all dressing.
Step 3
Scatter reserved peas over the salad and serve with lemon wedges.
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