Cep, rocket & Parmesan salad

This delicious, easy-to-make mushroom salad looks really impressive at dinner parties

  • Prep:15 mins
  • Serves 4
  • Easy

Nutrition per serving

  • kcal 0
  • fat 0g
  • saturates 0g
  • carbs 0g
  • sugars 0g
  • fibre 0g
  • protein 0g
  • salt 0g


  • 200g small firm ceps
  • 2 tbsp lemon juice
  • 2 tsp water
  • 75ml extra-virgin olive oil
  • 50g wild rocket
  • 100g parmesan (or vegetarian alternative), shaved or grated


  1. Carefully wipe ceps with damp kitchen paper. Finely slice, then lay them flat on a large plate. Mix lemon juice with water and seasoning, then whisk in extra virgin olive oil. Brush about half of this dressing over mushrooms with a pastry brush. Sprinkle with sea salt and grind over a little black pepper. Marinate for about 10 mins. Toss wild rocket and Parmesan shavings with the remaining dressing, season. Divide between four plates, then gently place ceps over the top.

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