Salad of Marinates Mushrooms with Sunflower Seeds and Croutons

Servings: 4
Prep time: 40
Cooking time: 10
  • - 4 slices of bread integral
  • - 350 g of mushrooms
  • - 1 head of lettuce
  • - 1 lemon
  • - 2 teaspoons of sunflower seeds
  • - 1 teaspoon of chopped parsley
  • - 1 clove of garlic
  • - oil
  • - salt
  • - oregano
  1. Clean the mushrooms from the earthy, preferably with a damp cloth or alternatively rinse them quickly. Divide in half, slice thinly and arrange in a salad bowl.
  2. Pour the chopped parsley in a bowl, add the squeezed lemon juice, a pinch of salt and oregano; stirring with a whisk, add 3 tablespoons of olive oil and form an emulsion to season the mushrooms; cover them and let them marinate for at least 30 minutes away from sources of heat.
  3. Toast slowly in oven at 200 ° C, while you wait, the slices of bread for 10 minutes, when hot rub with the garlic clove and once cooled cut it into cubes.
  4. Golden on low heat for 5 minutes the sunflower seeds and then let cool.
  5. Spread the previously finely chopped lettuce on 4 plates, add the mushrooms with all their sauce, sprinkle with the toasted seeds, complete with toasted garlic bread and serve.