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Asparagus and Mushroom Salad with Zucchini and Diced Bacon (lukewarm)

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Asparagus and Mushroom Salad with Zucchini and Diced Bacon (lukewarm)

The perfect asparagus and mushroom salad with zucchini and diced bacon (lukewarm) recipe with a picture and simple step-by-step instructions.

Ingredients salad

  • 500 g Asparagus green fresh
  • 5 piece Mushrooms brown
  • 2 piece Carrots
  • 60 g Diced Bacon
  • 0,5 piece Zucchini fresh
  • 4 piece Cocktail vine tomatoes
  • Coarse salt
  • Pepper from the grinder

salad dressing

  • 2 piece Strawberry
  • Balsamic vinegar
  • Extra virgin olive oil
  • 1 Splash Freshly squeezed lemon juice
  • 1 teaspoon Honey
  • Black pepper from the mill
  • Coarse salt
  • 0,5 piece Red peppers
  1. Peel the lower third of the asparagus and cut into pieces approx. 3 cm long, clean and quarter the mushrooms. Wash the carrots, quarter them and also cut into 3 cm long pieces. Slice the zucchini and halve the tomatoes. Finely chop the peppers.
  2. Fry the diced bacon in the pan. Remove the roasted bacon and then fry the asparagus and carrots in the pan with a little olive oil and after about 10 minutes add the mushrooms and fry for another 5 minutes (depending on how firm you want the asparagus to be). Add the bacon. Fry the zucchini and tomatoes in a pan also with the olive oil.

salad dressing

  1. Wash and puree the strawberries. Mix the balsamic vinegar, lemon juice, pepperoni, honey and olive oil well and season with salt and pepper.
  2. Arrange the lukewarm vegetables on a plate and pour the salad dressing over them.
  3. BON APPETITE
Dinner
European
asparagus and mushroom salad with zucchini and diced bacon (lukewarm)

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Written by John Myers

Professional Chef with 25 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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