Plain roman summer engages perfectly with local ingredients. A lovely base to experiment with but at the same time resembles a lovely Caesar salad.
– handful of mixed salad leaves
For the Sauce:
– 2 tbsp of soya yogurt
– 2 lemons juice
– salt and pepper
For the “Chicken”:
A handful finely sliced mushrooms of your choice, such as fresh oyster, shiitake, enoki, shimeji, or the stem of button mushrooms.
– 1 beaten egg
– 50g of flour to coat the rolls
– 1/2 cup breadcrumbs
– oil, for frying
– lemonzest to add to the flour
Roll up a bundle of finely sliced mushrooms and pass them through the flour. Dip it in the beaten eggs and cover it with breadcrumbs. Heat up the oil at this point, so it’s ready to start frying. Place the “chicken” nugget onto frying pan and fry evenly until it’s golden. Mix the chicken, with the salad, croutons and the sauce.
Enjoy your light summer dish!