Sauté some rustic Swiss brown mushrooms in butter and add some wholesome chickpeas, bitter radicchio and fresh snow pea sprouts for a delicious salad to have with any main meal.
Hand tear the radicchio leaves to about 4-6 pieces, depending on how big they are.
Drain the chickpeas from the can and pat dry.
In a medium-sized fry pan, melt 30g of butter and sauté Swiss brown mushrooms for about 3-4 minutes. Set aside.
Pick some leaves from the snow pea sprouts for garnish.
Salad Dressing
In a small mixing bowl, add olive oil, red wine vinegar and Dijon mustard.
Mix until well combined.
Assembly
In a medium-sized mixing bowl, add the radicchio leaves, chickpeas, sautéed Swiss brown mushrooms, snow pea sprouts and Dijon mustard salad dressing.
Season with salt and pepper to taste.
Toss until well combined.
Place the salad in a heap on a serving platter.
Garnish with the leaves of the snow pea sprouts.
Serve.
Notes
If you find the radicchio leaves too peppery and bitter, you can substitute with mixed leaves, spinach, watercress or a combination of all of them to give a little more variety.
Button mushrooms can be used to replace Swiss brown mushrooms. I wouldn’t recommend oyster mushrooms as it absorbs the butter too quickly and becomes limp. Still delicious, but for the purpose of this salad, it would become a bit too oily.
Instead of snow pea sprouts, you can opt for broccoli sprouts, alfalfa or even micro salad. What you’re after is a delicate leaf/shoot option, so it goes well with the harder texture of the radicchio.
If you want a bit of kick, feel free to add some horseradish or hot English mustard to the salad dressing.