Fresh salad with portobello mushrooms

portobello salad

I made this salad one of the days during Christmas when all we needed was some light non-Christmas food.

Makes 5 serves

5 large handfulls mixed salad (I used one package of Napolitana mix)
5 large portobello mushrooms or 6 smaller
1 red onion (finely chopped)
10 asparagus
1 red pepper
5 tomatoes
30 almonds
Olive oil
Salt and pepper

How to make
Gently roast the almonds until lightly golden brown while you cut the portobellos into small pieces. Remove and cool the almonds. Add around 2-3 tbsp olive oil to the pan and roast the portobellos. Cool down for a minute in a bowl season with salt and pepper and add around 5 tbsp grated parmesan. Cut the rest of ingredients as desired. Place around 1 handfull mixed salad on each plate and distribute evenly the rest of the ingredients to each plate. Garnish with parmesan flakes; if you shave the parmesan with a sharp knife like when you were a kid a made wooden knives, you will have some beautiful parmesan flakes. You can also just place the parmesan on your cutting bord and cut some thin slices, but I like to do it the other way. Bon Appetite!


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