How To Make Mushroom, Asparagus & Tomato Salad

How To Make Mushroom, Asparagus & Tomato Salad

Mushroom, Asparagus & Tomato Salad Recipe. A mouth-watering salad that makes a meal in itself, or is equally as suitable as an accompaniment to any fish or meat dish. Savour our Mushroom, Asparagus & Tomato Salad recipe.

You Will Need

• 400 g assorted mushrooms, cleaned
• 1 bunch of asparagus
• 50 g walnuts, shelled
• 200 g cherry tomatoes
• 2 garlic cloves, sliced
• 1 small handful of rocket
• 1 ½ tbsp thyme, chopped
• 30 g shaved parmesan
• salt and pepper
• 60 ml olive oil
• for the sauce:
• 200 ml port wine
• 4 tbsp sherry vinegar
• 3 tbsp olive oil
• 1 sharp knife
• 1 cutting board
• 1 slotted spoon
• 1 spoon
• 1 bowl of iced water
• 1 frying pan
• 1 large saucepan
• 1 small saucepan

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Step 1:

Prepare the vegetables

Quarter all the mushrooms and place them on a tray. Slice the asparagus into four.

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Step 2:

Make the sauce

In the small saucepan, pour in the port wine and boil for a couple of minutes to evaporate most of the alcohol and reduce the liquid.

Add the sherry vinegar and continue reducing the quantity until only half the amount of liquid remains. Add the olive oil, shake the pot well and take off the heat after a few seconds.

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Step 3:

Cook the asparagus

Fill half the large saucepan with water, bring to a boil and sprinkle in some salt. When the water is boiling, add the asparagus for one minute and then remove with the slotted spoon. Place these immediately into the bowl of iced water. This method is known as blanching which ensures the asparagus will remain crispy and maintain its colour.

After another minute, remove the asparagus from the water and place into the small bowl.

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Step 4:

Fry the other ingredients

Heat the frying pan until very hot. Add half the olive oil and half the mushrooms and season with salt and pepper. Toss the mushrooms in the pan to coat them evenly with the oil.

Add half the walnuts, garlic and tomatoes. Toss again and cook for a couple of minutes. Remove and place on a tray. Reheat the pan and repeat the cooking process for the second batch of ingredients. When it is done, set the mixture aside for a few minutes to cool down.

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Step 5:

Add the asparagus and thyme

Mix together the cooled mushroom mixture, asparagus and chopped thyme.

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Step 6:

Assemble the salad and serve

Spoon some of the mushroom and asparagus mixture into the serving dish, then layer this with the rocket leaves and the cheese. Drizzle the sauce over the assembled salad and serve.