Mushroom and Iceberg Lettuce salad


During the summer months, you don't always have to have a bowl of cereal or an English breakfast every morning to kickstart the day. This recipe felt like an all round breakfast

bar Mushroom and Iceberg Lettuce salad
with the croutons replacing my toast plus some lightly sauteed mushrooms surrounded by crunchy lettuce.

Picture by Werner Van Peppen

Serves 2

1 tbsp sunflower or rapeseed oil
6 mushrooms, sliced
Half a head of iceberg lettuce, torn roughly into 4cm pieces
A handful of croutons or 1 slice of toast cut into cubes
5-6 red onion rings (optional)
2 tbsp ranch style dressing or caesar salad dressing
A sprinkling of chilli flakes or crushed black pepper


Heat a frying pan and add the oil. Saute the mushrooms for 5-7 minutes and set aside.
Place the lettuce in a pasta or a medium size bowl. Sprinkle the croutons and onion rings, if using. Pour over the dressing. Add the chilli flakes or pepper and the mushrooms.
Serve immediately.


(c) 2012