Spinach, raw mushroom and egg salad with croutons

Ingredients

For 1 serving

• Spinach100 g
• Button mushrooms120 g
• Eggs2
• Croutons35 g
• Parmigiano Reggiano12 g
• Extra virgin olive oil8 g
• Mustard1 teaspoon
• Lemon juice1 tablespoon
• Black pepperto taste
• Saltto taste

Contains: gluten, lactose, eggs, mustard,

In season: March – May, September – November

Method

1. Bring a small pan of water to the boil, lower the eggs in gently and cook them for 8 minutes, until hard-boiled; cool them in cold water, peel them and cut them into wedges.
2. Meanwhile wipe the button mushrooms with a damp cloth, trim the earthy end of the stalks, slice them thinly and sprinkle them straight away with the lemon juice so they don't darken.
3. Wash and dry the spinach well. Whisk the oil, mustard, a pinch of salt and some ground black pepper with a fork and dress the spinach and mushrooms.
4. Finish with the eggs, shavings of Parmigiano Reggiano and the croutons.