It is such a pleasure to forage in your own garden 🙂
My garden was a delight this morning after all these days of rain. The rocket seems to have grown overnight 🙂 I didn’t have anything much in the fridge….just three left-over mushrooms and some radishes….so I picked a few leaves of rocket, a fresh lemon and look what a nice salad I ended up having for lunch. It would be really good with some parmesan or grana shavings but I didn’t have any so I put on some crushed pink peppercorns instead. Delicious.
Serves 1
- 3 or 4 ‘champignons’ mushrooms
- about 20 leaves of rocket
- 2 radishes
- extra-virgin olive oil
- freshly squeezed lemon juice
- crushed pink peppercorns
- salt
Arrange the rocket leaves on a plate. Slice the mushrooms thinly and toss them in freshly squeezed lemon juice. Put the mushrooms in the centre surrounded by the slices of crunchy radis. Salt, a drizzle of evo and finish off with crushed pink peppercorns. Buon appetito 🙂
Cook with Ellen in Puglia 