How to make 4 people little gem, mushroom, apple and celery salads? Little gem, mushroom, apple and celery salad recipes and ingredient shared on our page.
3 celery sticks, thickly sliced diagonally, leaves reserved to serve
6 spring onions, finely shredded
4 little Gem lettuces, cut in half lengthways
125 gram closed cup chesnut mushrooms, wiped clean and cut into slices
2 tbsp extra virgin olive oil
1 cox’s apple
salt and freshly ground balck pepper
1 tsp Dijon mustard
pinch of sugar
1 tbsp cider vinegar
4 tbsp extra virgin olive oil
Put the celery leaves and shredded spring onions into a bowl of cold water. Put the Little Gem lettuce in another large bowl of cold water. This will help keep everything crisp.
To make the dressing, mix the mustard, sugar and vinegar in a small bowl, then season and whisk in the oil, a little at a time, until thick.
Sprinkle the sliced mushrooms with a little salt and plack pepper. Heat the oil in a frying pan and, when hot, seal the mushrooms on both sides for about 1 minute. Tip into a large salad bowl and mix in 1 tbsp of the dressing. Leave to marinate for 15 minutes.
Cut the aplle into quarters and core, then cut each quaerter into 8 slices. Add the apple slices and celery to the mushrooms. Dry the little Gem lettuce and mix into the salad.
Drain the celery leaves and spring onions, pat dry and fold half into the salad with the remaining dressing. Scatter the other half over the salad and serve immediately. Your enjoy meal!