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Crunchy green salad

Name: Crunchy green salad
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Yield: 8
Ingredients: 1 bunch cavolo nero; 1 red capsicum, deseeded and thinly sliced; ½ red onion, finely sliced; ⅓ cup chopped flat-leaf parsley; 2 tbs olive oil; 150g button mushrooms, thickly sliced; 1 clove garlic, crushed; ⅓ cup lemon juice; shaved parmesan, to serve

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10m

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by Fresh magazine

Oct 19, 2015

Be bold. When creating salads for guests, consider the colours. The red onion and capsicum pop against the green ingredients.

1 bunch cavolo nero
1 red capsicum, deseeded and thinly sliced
½ red onion, finely sliced
⅓ cup chopped flat-leaf parsley
2 tbs olive oil
150g button mushrooms, thickly sliced
1 clove garlic, crushed
⅓ cup lemon juice
shaved parmesan, to serve

Method

1.

Cut stalks from cavolo nero and discard. Finely shred leaves and place in a bowl with capsicum, onion and parsley
2.

Heat oil in a frying pan over high heat. Add mushroom and toss for 5 minutes until golden. Add garlic and lemon juice and cook for 30 seconds.
3.

Add mushroom and juice to salad and toss well to combine. Transfer to a platter and top with parmesan. Serve.