Fresh ceps with a parsley dressing recipe

Recipe for fresh ceps with a parsley dressing in our easy vegetarian recipes collection.

Recipe ingredients

• l2 ounces fresh ceps or bay boletus
• 6 ounces mixed salad leaves such as hativia, young spinach and frisee
• 1/2 cup broken walnut pieces, toasted
• 2 ounces Parmesan cheese
• Salt and freshly ground black pepper
• For the dressing:
  • 2 egg yolks
  • 1/2 teaspoon French mustard
  • 5 tablespoons groundnut oil
  • 3 tablespoons walnut oil
  • 2 tablespoons lemon juice
  • 2 tablespoons chopped fresh parsley
  • Pinch of caster sugar

How to make fresh ceps with a parsley dressing

• For the dressing, place the egg yolks in a screw-top jar with the mustard, oils, lemon juice, parsley and sugar. Shake well.
• Slice the mushrooms thinly using a sharp knife.
• Place the mushrooms in a large salad bowl and combine with the dressing.
• Leave to stand for 10 to 15 minutes for the flavours to mingle.
• Wash and spin the salad leaves, then toss with the mushrooms.
• Turn out on to four large plates.
• Season with salt and pepper then scatter with toasted walnut pieces and shavings of Parmesan cheese.

• Fresh pea soup
• Fresh spinach and avocado salad
• Fresh tomato, lentil and onion soup
• Fried mozzarella
• Fried noodles, beansprouts and asparagus
• Frijoles
• Frittata with sun-dried tomatoes
• Fruit salad syrup dressing
• Fruit strudel
• Fruit tartlets
• Gado gado
• Garlic bread
• Garlic mashed potatoes

• Easy sweet and sour sauce
• Egg and pasta salad
• Eggs with curly kale
• Enchilada bake
• Fantastic chocolate cake
• Fennel mornay
• Festive brussels sprouts
• Festive sweets
• Fettucini romana
• Flageolet and sage derby quiche
• Fluffy garlic mashed potatoes
• Fonduta with steamed vegetables
• French apple tart

Pagination   [1]   [2]   [3]   [4]   [5]   [6]   [7]   [8]   [9]   [10]  

Vegetarian recipes  •  easy-vegetarian-recipes.org © 2010

Sitemap  •   Privacy policy  •   Contact