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Turin Salad

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700 g/ lb button mushrooms, finely sliced
60 g/ 2 oz parsley, chopped
6 anchovy fillets, soaked and chopped
2 egg yolks, beaten
1 garlic clove
Squeeze of lemon juice


Serves: 4


Arrange the mushrooms in a salad bowl. In another bowl, put the parsley, anchovies and egg yolks. Spear the garlic clove with a fork and stir the mixture, in one direction only, until it becomes creamy. Stir in the lemon juice, pour over the mushrooms and serve.

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