Sue Lawrence on Salads sounds like just the book we need as we move into the salad season, and like all her works, Ms Lawrence's new book is full of smart, snappy ideas for getting the most out of various salad ingredients. Her work is practical and unpretentious, and if this new book isn't on a par with On Baking, her magnum opus, it is nevertheless an absorbing book. What I like most about Sue Lawrence's cooking is her ability to capture the best of something which is truly simple, like this elegant mushroom salad. Simplicity itself, it's likely to become a mainstay of your summer buffet table. With something this simple, success is dependent on the best ingredients - fresh mushrooms, freshly-picked oregano and good quality balsamic. Sue Lawrence on Salads is published by Kyle Cathie at £16.99.
Mushroom Salad with Balsamic Dressing
450g (1lb) large mushrooms, wiped
4 tablespoons olive oil
1 tablespoon fresh oregano leaves
salt and freshly ground black pepper
1 tablespoon balsamic vinegar
Thickly slice the mushrooms. Heat the oil in a frying pan, add the mushrooms and cook for about 10 minutes until tender. Then tip the mushrooms into a salad bowl and allow to cool. Roughly tear the oregano leaves and add them to the mushrooms, with a good grinding of salt and pepper and the balsamic vinegar. Serve at room temperature with fresh bread for dipping.