This salad has a very pleasant and not hackneyed taste. The freshness of an apple, velvety mushrooms and the indescribable taste of an island of parmesan. You don't have to talk about food, you have to cook it!
Grease the mushroom caps with 1 tablespoon of vegetable oil and fry in a hot grill pan until strips form.
Grate the apple on a Korean carrot grater or cut into strips. Sprinkle 1 tbsp lemon juice, add salt and parsley. Chop the cheese into pieces with a knife.
For dressing, mix sunflower oil, lemon juice and finely chopped chili pepper. Add salt to taste.
Put the lettuce leaves on a plate.
Put the mushrooms, apples with parsley, cheese. Pour over the dressing, sprinkle with walnuts. Serve with a slice of dried baguette.
