Baby Gem Lettuce Salad

The perfect side salad for almost any meal!

📝 Ingredients

• Salad
• olive oil for frying
• 150 g shimeji or portabellini mushrooms
• 1 tsp (5 ml) lemon juice
• Sea salt and freshly ground black pepper
• 200 g fresh asparagus
• 3 heads baby gem lettuce, trimmed and washed
• 50 g parmesan or mature cheddar, shaved
• Dressing
• 1 egg, boiled for 3 minutes
• juice of 1 lemon
• 1 tsp (5 ml) Dijon mustard
• 1/5 C (50 ml) olive oil
• 2 anchovy fillets, crushed

👨‍🍳 Instructions

1. 1Heat a little olive oil in a small saucepan and quick-fry the mushrooms. Add the lemon juice and remove from the heat. Season to taste and set aside to cool (reserve the juices for the dressing).
2. 2Peel, trim and cut the asparagus into small pieces. Cook in boiling salted water for a minute or two and then refresh in cold water.
3. 3Combine the lettuce, mushrooms, asparagus and cheese.
4. 4Peel and chop the egg, then add the remaining dressing ingredients, including the reserved juices from the mushrooms, and whisk together. Season to taste.
5. 5Toss with the dressing and serve.