Because you add the acidic lime to the yoghurt, it will separate – don’t worry, it’s supposed to. If you have any deep, chocolatey urfa pepper, sprinkle over a pinch of that, it goes incredibly well with mushrooms.
This salad goes rather well with chicken with a lemon pickle glaze.
Recipe for peppery mushroom salad with a separated yoghurt dressing and Parmesan shavings
For 4 – 6
- 120ml/½ cup plain yoghurt – not the thick Greek type
- 3 tsp grainy mustard
- 120ml/½ cup olive oil
- Juice and zest of a lime
- 2 cloves of garlic, peeled and crushed with 2 tsps smoked salt
- A little fresh thyme
- 500g/1 lb 2 oz chestnut mushrooms – or whatever interesting mushrooms you can find
- 110g/4 oz peppery leaves – watercress or rocket, or a mix of both
- Indonesian long pepper
- A few shavings of a hard cheese – Parmesan ideally, or pecorino, or Grana Padano. Mushrooms also famously go well with blue cheese, so if you have any of that lurking in your fridge, you could use that.
- Clean the mushrooms (peel them if you have to), and slice thinly.
- Make the dressing by mixing the yoghurt, oil, garlic, pepper and the juice and zest of the lime all together in a small bowl.
- Spread the peppery leaves out on a big serving platter, and arrange the mushrooms on top of them.
- Then arrange over the cheese shavings.
- Then drizzle over the separated yoghurt dressing.