Summery Mushroom and Truffled Herb Salad

⏱ 40 mins 🍽 Serves 4 🌶 french ✅ Easy 🏷 Snack

This sophisticated French salad transforms simple ingredients into a luxurious starter. Garlic-rubbed sourdough toast forms the base for a warm mixture of sautéed mushrooms and broad beans, finished with a perfectly poached egg. A generous drizzle of truffle oil and a scattering of fresh herbs elevate the dish, creating a perfect balance of earthy and bright flavours for a special supper or dinner party.

Summery Mushroom and Truffled Herb Salad

Ingredients

  • 1 tbsp white wine vinegar
  • 4 eggs
  • 4 tbsp olive oil
  • 4 thin slices sourdough bread
  • 2 garlic cloves 1 whole, 1 finely chopped
  • 300g oyster and shiitake mushroom
  • 200g podded broad bean shelled
  • juice 1 lemon
  • large handful mixed, soft herb such as chervil, parsley, basil, chives and tarragon
  • 2 tbsp truffle oil

Method

  1. Add the vinegar to a shallow pan of boiling water and poach the eggs. Transfer them to a bowl of iced water. Warm half the olive oil in a frying pan, fry the sourdough slices until golden on both sides, then rub each with the whole garlic clove.
  2. Reheat the same pan until very hot. Pour in the remaining oil, add the mushrooms and fry for 2-3 mins. Stir in the chopped garlic, broad beans and lemon juice, then remove from the heat. Briefly reheat the eggs in the poaching water. Mix most of the fresh herbs into the mushroom mixture.
  3. Place a slice of the prepared toast on each serving plate. Spoon the mushroom and bean mixture over the toast and top each with a poached egg. Finish with a drizzle of truffle oil, a scattering of the remaining herbs and a grind of black pepper.

Nutrition (per serving)

Calories343 kcal
Fat24 g
Saturates4 g
Carbs18 g
Sugars1 g
Fibre5 g
Protein14 g
Sodium212 mg

Recipe details

Skill levelEasy
CategorySnack
Cuisinefrench
DietVegetarian