Bread salad with chanterelles and chive dip

Ingredients for 4 servings:

• 250g ciabatta
• 40 g butter, or some olive oil
• 2 cloves garlic
• 600 g chanterelles, more if you like
• 2 large shallots, cut into rings or strips
• 6 tomatoes
• 1 handful of olives
• 1 handful of arugula, cleaned, roughly chopped
• 1 part/e balsamic vinegar, white
• 2 parts oil, if you like 3 parts
• Salt
• Pepper, freshly ground
• 1 pinch(s) of sugar
• 200 g crème fraîche or légère with herbs
• 150 g curd cheese, 20%
• 1 lemon(s), the juice
• 1 handful of chives, cut into rolls
• possibly parsley, chopped
• salt and pepper
• 1 garlic clove(s), squeezed, optional

Instructions

Working time approx. 50 minutes; Total time approx. 50 minutes

light summer dish or starter

Mix the dip from the listed ingredients and let it marinate well. Make the dressing from the listed ingredients. Dice the ciabatta and toast in a pan with the garlic in butter or oil until golden brown. Alternatively, drizzle the whole slices of bread with oil, rub them with garlic, and toast in the oven, turning once and then dicing them. Roughly dice the tomatoes, mix them with the olives and arugula in a sufficiently large bowl with the dressing. Clean the chanterelles and fry them in batches in a little oil, frying the shallots in the same way. Stir the mushrooms and bread cubes into the salad and serve the salad with the dip. A light summer dish or small starter, also as a barbecue side dish or for a buffet. If the salad is left standing for too long, the bread will get soggy, but that is sometimes the intention with bread salads.