I’ve never posted a recipe without feeling the need to add a lengthy foreword, so today I’m trying out something new. I think I can get away with a short paragraph – just enough room to say I had no lemon (meant to buy one when I was out but forgot – doh!). The dressing could’ve done with a little citrus but still tasted pretty good and really complimented the blueberry, mushroom combo. Fruit in salad. It’s all the rage y’know! Had my handblender not been out of action I would’ve been tempted to make a raspberry dressing – double summer fruit action. Yeah baby!
Okay, now the recipe….
1/2 small little gem lettuce
1 spring onion/scallion
1/4 cup sprouted mixed beans
1 large closed cup mushroom
1/4 cup organic blueberries
handful of mixed seeds (pumpkin, sunflower, pine nuts etc.)
1 tsp dijon mustard
1 tbsp cider vinegar
2 tbsp extra virgin olive oil
cracked black pepper
1/2 tsp sugar or a squeeze of agave
juice of 1/2 lemon
Cut the little gem lettuce into small pieces, wash and dry. Transfer to a large bowl.
Finely slice the scallion and add to bowl. Toss in the sprouted beans.
Clean and gently peel the mushroom – slice very thinly and add to bowl.
Put all the ingredients for the dressing into an empty jar and shake vigorously until it emulsifies. Taste for seasoning and adjust if necessary. Pour half over the salad and mix thoroughly ensuring everything is evenly coated.
Wash the blueberries, add to bowl along with the mixed seeds and mix. Spoon over a little more dressing, gently toss and serve.