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Home Maaltijdsalade met bimi en oesterzwammen

Recipes

Whether it’s summer or not, I’m always a fan of main-course salads. So yes, even in autumn 😉 It’s fresh, crunchy and healthy and if you make a little effort, also really delicious. This salad is a perfect example: crunchy thanks to the sugar snaps, healthy because of almost everything, and very tasty—especially because of the bacon lardons and the special dressing. Make a bit extra and take it with you for lunch the next day.

Recipe

Meal salad with bimi and oyster mushrooms

This meal salad combines bimi and sugar snaps with golden-brown oyster mushrooms and crispy bacon cubes. Finished with pine nuts and a coarse mustard–balsamic dressing, it's a complete and tasty meal.

Course	Side dish
Kitchen	Asian
Servings	4

Preparation time

Preparation time	30 min
Total	30 min

Equipment

Pan
Frying pan
Bowl
Whisk
Salad bowl

Ingredients

1 pack bimi
1 sweet pointed pepper
1 bag arugula mix
100 g sugar snap peas
150 g oyster mushrooms
50 g pine nuts
150 g bacon lardons
1 clove of garlic
1 tbsp ketjap manis
2 tomatoes
2 spring onions
1.5 tbsp balsamic vinegar
1/2 tbsp whole-grain mustard
4-5 tbsp olive oil
salt, freshly ground pepper

Meal salad with bimi and oyster mushrooms

1. Clean the sugar snap peas and rinse the bimi. Cook them together in a little salted water until just tender (about 5 minutes). You can of course steam them instead. Rinse the sugar snaps with cold water and let them drain.

2. Toast the pine nuts in a dry frying pan until golden brown. Transfer them to a small bowl, then gently fry the bacon lardons in a dry frying pan. Add the crispy bacon to the bowl as well. In the bacon fat, fry the oyster mushrooms over high heat until browned. Squeeze the clove of garlic over them and stir in the ketjap manis.

3. Dice the pepper, chop the tomatoes and slice the spring onions. Whisk the vinegar, mustard and olive oil in a bowl to make the dressing. Season with salt and freshly ground pepper to taste. In a salad bowl, combine the arugula with the pepper, tomato and spring onions. Just before serving, fold in the sugar snaps, bimi, oyster mushrooms, bacon lardons and pine nuts, and finish with plenty of dressing. Serve any remaining dressing on the side. Enjoy!

Recipe source: AH

Cooking mode Prevents your screen from going to sleep

Serve this salad immediately after combining everything so the warm ingredients will make the arugula wilt slightly and all the flavors meld. Serve the leftover dressing on the side.

Want to make the salad vegetarian? Leave out the bacon lardons and fry the oyster mushrooms in a splash of olive oil with garlic and ketjap manis. The salad will remain just as tasty and nutritious.

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