Paul Flynn's Mushroom Kale and Bread Salad: Today with Maura and Dáithí.


Serves: 4

  • 1/2 ciabatta torn into chunks
  • 250g mixed mushrooms cleaned
  • 2 lg shallots chopped
  • 2 cloves of garlic chopped
  • 2 tbs is sherry vinegar
  • A drizzle of honey
  • 100 MLS of light olive oil
  • 2 handfuls of kale washed and torn
  • Salt and pepper


  1. Mushroom Kale and Bread Salad 
  2. Preheat your oven to 180 deg
  3. Cut your mushrooms into even chunks
  4. Drizzle your olive oil over the bread and roast until golden and put into a bowl with the kale
  5. Heat the remaining oil and throw in the mushrooms garlic and shallots in 2 batches, do not crowd the pan, sauté for 2 minutes, add the vinegar and season before tipping in with the bread and kale.
  6. Add a little extra olive or hazelnut oil along with the honey
  7. Serve with a little Parmesan OR include confit duck, pork, oxtail or any slow-cooked fatty meat and serve warm