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Warm mushroom salad with ricotta and witlof

  • 0:05 Prep
  • 0:10 Cook
  • 4 Servings


  • 2 tablespoons olive oil
  • 400g Swiss brown mushrooms, halved
  • 1 tablespoon thyme leaves
  • 2 garlic cloves, thinly sliced
  • 2 tablespoons lemon juice
  • 3 witlof (red or green – see notes), leaves separated, halved lengthways
  • 1/2 cup flat-leaf parsley leaves
  • 150g low-fat fresh ricotta*


  • 1
    Heat oil in a large deep frypan and cook mushrooms over medium-high heat for 3-4 minutes. Add thyme and garlic, and cook for 2 minutes. Add lemon juice and 2 tablespoons hot water, and cook for 2 minutes.
  • 2
    Add witlof and parsley, and stir until witlof is slightly wilted. Divide the salad among bowls and crumble the ricotta over the top. Season with freshly ground black pepper.

Source: taste.com.au


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