Chicory Salad with King Oyster Mushrooms & Deconstructed Wild Garlic Pesto
This elegant spring salad is all about contrasts — warm sautéed chicory and king oyster mushrooms paired with the zesty freshness of a wild garlic pesto, reimagined in its simplest form. Fresh yet filling, it’s a dish that highlights seasonal flavours with minimal fuss. Serve it warm and enjoy the bright, bold energy of spring on a plate!
Ingredients (Serves 2-3)
3 heads of chicory
6-8 king oyster mushrooms
A small bunch of wild garlic
4 tablespoons olive oil
Juice of ½ a lemon
Salt & pepper to taste
A small piece of Parmesan (to grate on top)
A handful of pine nuts, toasted
Optional: finely chopped peperoncino (for spiciness)
INSTRUCTIONS
Step 1: Prep & Sauté
Slice the chicory and king oyster mushrooms in half lengthwise. Heat a pan with a drizzle of olive oil and sauté each piece cut-side down until golden and lightly caramelised. Sprinkle with a bit of salt and set aside.
Step 2: Make the Wild Garlic Oil
Finely chop the wild garlic and mix it with olive oil, lemon juice, salt, and pepper to create a rustic, deconstructed pesto. It should be spoonable, not blended — think fresh and vibrant.
Step 3: Assemble the Salad
On a serving plate, arrange the warm chicory and mushrooms. Spoon small drops of the wild garlic oil across the plate. Grate some Parmesan over everything, add a sprinkle of toasted pine nuts, and, if you like a bit of spice, finish with a touch of finely chopped peperoncino.
Enjoy warm as a light lunch or a refined side. This spring salad is simple, seasonal, and full of flavour.
