Mushroom salad with creamy parsley sauce

Simple in ingredients but delicious in taste and healthy too, this salad will satisfy your guest to the full! It can be served any time and it is ideal to accompany numerous fish or meat dishes

Recipe of Dina Nikolaou,

a prominent Head Cook, restaurateur and cooking teacher



Ingredients (for 4 people)

For the salad:

500gr. of small, white mushrooms, cut in very thin slices

1 lemon, the juice

For the dressing:

1/2 tea-cup of finely chopped flat-leaf parsley leaves

1 tbsp of mild mustard

4 tbsp of Greek yoghurt (preferably cow's or goat's milk)

1 medium yellow onion, grated

100 ml of olive oil

1/2 tsp of ground coriander

salt

pepper

Method:

After cleaning and slicing the mushrooms transfer into a bowl and pour over with the lemon juice. Stir and leave aside.

Put all the dressing ingredients into a large bowl and beat thoroughly with a whisk to blend and end up with a thick and homogeneous mixture.

Arrange the salad into a spacious and deep platter (not a salad bowl) and pour over with the sauce.

Serve immediately.