Spinach salad with slumped mushrooms

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Ingredients

  • 6 to 8 very large white mushroom caps, very thinly sliced
  • 1 small red onion, very thinly sliced
  • 2 tsp lemon zest
  • 2 lemons, juiced
  • 80ml extra-virgin olive oil
  • Salt and pepper
  • 1 tsp ground fennel or a sprinkle of fennel seeds
  • 1/2 tsp crushed red pepper flakes
  • 3 bundles farm spinach, trimmed and washed

Use imperial measurements

Method

How to make Spinach salad with slumped mushrooms

1) Combine the mushrooms and onions in a bowl and add the lemon zest, lemon juice, salt and pepper, to taste, the fennel and the red pepper flakes. Let stand until softened and slumped, about 20 minutes.



2) Chop the spinach and arrange in large shallow bowl, top with the mushrooms and onion mixture and gently toss to wilt spinach.

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