Paul Flynn's Mushroom Kale and Bread Salad: Today with Maura and Dáithí.
Ingredients
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
Method
- Mushroom Kale and Bread Salad
- Preheat your oven to 180 deg
- Cut your mushrooms into even chunks
- Drizzle your olive oil over the bread and roast until golden and put into a bowl with the kale
- 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.
- Add a little extra olive or hazelnut oil along with the honey
- Serve with a little Parmesan OR include confit duck, pork, oxtail or any slow-cooked fatty meat and serve warm