Salad with Surimi and Mushrooms

Ingredients

• 200 g crab meat (or surimi)
• 0.5 bunch watercress
• 100 g mixed leaf salad
• 100 g small button mushrooms
• 1 lemon
• 2 tbsp white wine vinegar
• 4 Tbsp sunflower oil
• Salt
• Pepper (freshly ground)
• 8 medium button mushrooms
• 2 tbsp butter

Instructions

1. 1.

   Cut the surimi into pieces about 2 cm long. Rinse the watercress, remove any tough stems. Wash, dry, and tear the salad leaves, then pat them dry.

2. 2.

   Clean the small button mushrooms and slice them thinly.

3. 3.

   Thinly peel the lemon with a sharp knife; cut the zest into fine strips.

4. 4.

   Clean the medium button mushrooms, twist off their stems, and quickly sear the caps on both sides in hot oil, seasoning with salt and pepper.

5. 5.

   For the salad dressing, squeeze the lemon juice, whisk it with vinegar and oil, season with salt and pepper, then fold in some lemon zest strips. Toss the salad, watercress, surimi, and mushrooms with the dressing, serve in bowls topped with the seared mushrooms.