Zucchini salad with mushrooms, carrots and sorrel

Ingredients for 4 servings:

• 300 g zucchini, sliced
• 200 g mushrooms, brown or king oyster mushrooms, sliced
• 4 tomatoes (vine tomatoes), quartered
• 1 bunch sorrel, cut into thin strips
• 2 m.-sized carrot(s), cut into shavings with a vegetable peeler
• 1 m.-large shallot(s), roughly diced
• 1 piece(s) fresh ginger, approx. hazelnut-sized, finely diced
• 1 tbsp butter
• 2 tbsp extra virgin cold-pressed olive oil
• n. B. salt and pepper, freshly ground
• 3 tbsp chives, in rolls, fresh
• 3 tbsp extra virgin cold-pressed olive oil
• 100 ml orange juice
• 1 tbsp lemon(s), organic (the juice)
• 1 lemon(s), organic, half of which is grated
• 1 tbsp apple cider vinegar or raspberry vinegar
• 1 tbsp sugar
• 1 pinch of chili flakes
• 1 tsp mustard, medium hot
• 1 piece(s) egg yolk

Instructions

Working time approx. 20 minutes; Rest time approx. 10 minutes; Cooking/baking time approx. 4 minutes; Total time approx. 34 minutes

lukewarm salad with a fruity base note

First, prepare the vegetables. Wash the zucchini thoroughly and cut into slices approximately 3 to 4 mm thick. Cut the mushrooms into slices of the same thickness. Peel the shallot and cut into large cubes. Trim and peel the carrots. Then, using a vegetable peeler, cut the carrots into long, thin shavings. Peel the ginger and finely dice it. Heat the butter and olive oil in a pan. Add a piece of shallot to the fat. As soon as it begins to bubble and makes a frying noise, the fat is hot enough. Add all of the previously prepared ingredients to the hot fat and fry for 3 to 4 minutes, stirring frequently. Just before the end of cooking, season with salt and freshly ground pepper, remove the pan from the heat, and let it cool until slightly warmer than usual. Cut the sorrel into thin strips across the leaf, and thoroughly wash and cut the tomatoes into eighths. With such a small amount of tomatoes, you can really save yourself the trouble of removing the stems. Set the tomatoes and sorrel aside until they’re ready to “marry” with the vinaigrette. For the vinaigrette, combine the olive oil, orange juice, lemon juice, vinegar, sugar, chili, mustard, and egg yolk in a salad bowl. Now, using a whisk or a mixer, whisk until well-blended, until emulsified. The mustard and egg yolk combine all the ingredients to form a smooth vinaigrette. Finally, whisk in the lemon zest and chives. Season to taste with salt, pepper, and sugar, if desired. Now add the still-warm vegetables from the pan, toss in thoroughly with salad servers, and let marinate for at least 10 minutes, stirring occasionally. Just before serving, stir in the sorrel and tomatoes. Done. This goes wonderfully with fresh (quickly baked) breads like baguette, ciabatta, focaccia, or flatbread. A few drops of olive oil and some fleur de sel on the bread… delicious.