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Leaf salad with fried mushrooms and pepper dressing

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Ingredients for 2 servings:

  • 3 tbsp oil, good
  • 2 tbsp white wine vinegar
  • 1 tsp sugar
  • 200 g mushrooms
  • 200 g mixed leaf salad (oak leaf, arugula, radicchio, iceberg lettuce)
  • 1 garlic clove(s)
  • 2 tbsp oil for frying
  • n. B. Salt and pepper, from the mill
  • ½ rosemary sprig(s), finely chopped
  • ½ thyme sprig(s), chopped

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 5 minutes; Total time approx. 25 minutes

Prepare a dressing with cooking oil, 50 ml water, white wine vinegar, pepper, sugar, and salt. Halve or quarter the mushrooms, depending on their size. Finely chop the garlic. Heat the oil in a pan and fry the mushrooms until well browned. Add the chopped spices and toss everything thoroughly. Season with salt and pepper. Distribute the mushrooms and dressing over the washed salad and serve.

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Written by John Myers

Professional Chef with 29 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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