Mixed Vegetable Salad Recipe

Ingredients

Serve 4

• 1 lettuce

• 7 oz/200 g arugula/rocket

• 4 oz/100 g chanterelle mushrooms

• 2 slices white sandwich bread, crusts removed and cut into small cubes

• 1 tbsp butter

• 1/2 cup/50 g pitted green olives

• 1 yellow bell pepper, seeded and cut into juilenne strips

• 3 carrots, cut into julienne strips

• 2 tbsp shelled walnuts, crumbled

• 2 tbsp pine nuts

• 2 tbsp fresh lemon juice

• 6 tbsp extra-virgin olive oil

• salt and freshly ground black pepper to taste

Method:

1. Rinse and drain the lettuce, arugula, and mushrooms. . Break the lettuce into bite-size pieces.

2. Sauté the bread cubes in the butter in a small frying pan until golden and crispy.

3. Arrange the lettuce and arugula in a large salad bowl and place the mushrooms and olives on top.

4. Arrange the bell pepper and carrot around the edge of the salad. Sprinkle with the walnuts and pine nuts.

5. Mix the lemon juice and oil in a small bowl. Season with salt and pepper. Drizzle over the salad.

6. Sprinkle with the bread cubes and serve.