Happy Tuesday and hope that where you are you have a warm cup of something to keep you company. We’re almost warm(ish) here. I’m out of my enormous parka and into a lighter coat and small one is in splash pants today instead of snowpants.
This is huge.
How about a salad?
We’re trying to use everything up in the house right now as we’re off for an Audrey adventure next week (follow me on instagram for the fun) but I really wanted salad-so a rummage it was.
I started with button mushrooms and gave them a quick boil in salted water.
It’s still winter for a bit longer so HUGE flavours are called for so I scorched a lemon. This warms the juice inside and the zest is fabulous.
I drained my mushrooms and added; peppers, chopped rosemary, olive oil, garlic, pepper and my scorched lemons.
Let everything hang out for a bit while you convince your better half to shovel off the deck and bbq some chicken. (he’s a keeper).
- 4 cups button mushrooms
- ½ cup chopped peppers
- ½ tsp each salt and pepper
- 1 tsp chopped rosemary
- 1 lemon (scorched and quartered)
- ⅓ cup olive oil
- Bring mushrooms to the boil in salted water. Remove and immerse in ice water. Add in remaining ingredients and let sit at room temperature for a minimum of 30 minutes. Adjust sat to personal taste.