Here, I threw together a tasty salad by combining caramelised mushrooms (cooled) to a mayonnaise that has the fragrant tarragon herb stirred through. So delightfully different! This will be enough for 4 people to enjoy as a side salad and we enjoyed it with simple roast chicken pieces
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Carbs 2.8g | Fat 20g | Protein 2.1g
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Fried Mushroom & Tarragon Salad
- 250 g (8.8 oz) mushrooms, halved
- 2 TB unsalted butter
- salt and freshly ground black pepper
- 120 g (4.2 oz) lettuce (cos, Romaine or iceberg), chopped
- handful fresh tarragon leaves, finely chopped
- 80 g (2.8 oz) mayonnaise
- Slice the mushrooms in half.
- Fry the mushrooms in two batches to avoid over-crowding your pan. Melt half the butter in a large non-stick pan or wok and fry them flat-side down at first until golden and caramelised. Stir well to cook them all over.
- Remove and set aside on a large plate lined with kitchen paper to drain well. Repeat the process with the remaining butter and mushrooms. Season the mushrooms with salt and pepper and set aside to cool.
- While the mushrooms are cooling, rinse and dry your lettuce. I love using my salad spinner to ensure the rinsed leaves are spun free of excess moisture (preventing a soggy salad).
- Pick the leaves from a generous handful of tarragon sprigs and finely chop them.
- Combine the mayonnaise and the chopped tarragon. (Hellman's is my favourite mayo to use when I am too lazy to make my own).
- Once the mushrooms are cooled and not too greasy, stir them into the mayonnaise.
- Simply top the creamy mushroom mixture over the lettuce. You may want to drizzle a little olive oil onto the lettuce, but I didn't find this necessary.
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Nutritional Information per serving
Calories 188Kcal / 787kJ
See all the Salads on Fats of Life:
Disclaimer: The nutritional analysis, macro and allergen breakdown of the recipes on this site have been manually and carefully calculated using the cloud-based software NUTRITICS®. NUTRITICS® is fully approved by the relevant Trading Standards organizations and is EU and FDA-compliant. The macro calculations are provided as a courtesy to you based on the author's weighing of ingredients when creating the dishes. If Erythritol (a sugar polyol) has been used in any of the recipes, it has already been manually excluded from the final carbohydrate count. The author is a chef - not a medical professional - and this website has been designed to provide you with recipe ideas to suit the low carb lifestyle you have discussed with your GP.
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