John Myers
Contents
show
Lollo Rosso with Walnut and Mushrooms
The perfect lollo rosso with walnut and mushrooms recipe with a picture and simple step-by-step instructions.
to fry
- Black currant jelly
- Monschauer Chilisenf
- Cassis liqueur
- Salt
- Pepper from the grinder
- Garlic oil
- Red onion
- Giant mushrooms
- Walnuts
- Orange sugar
to extinguish
- Balsamic vinegar old
salad
- Lollo rosso
- First, mix the dressing with the ingredients listed and chill. Clean the lettuce and put it in water – so that it is really nice and crisp.
- Cut the mushrooms and onions into cubes (pieces) and put them in a pan with a plate. The oil is poured out to fry. As soon as the mushrooms take on color, the walnuts are added. First give a little heat and let it take and then drizzle the sugar over it. At the first signs of browning, deglaze with the balsamic vinegar and remove from the heat.
- Now wedge the salad well dry (at least a kitchen towel or a salad spinner) and then place it in a salad bowl. Then pour in the cold dressing in the middle and pour the contents of the pan over it.
- Mix the salad well with your hands. If you like, you can add a few orange fillets. With a few pieces of meat-poultry-fish, the salad can even become a main course. Arrange accordingly in bowls or on plates.
Facebook Comments