in Recipes

Summer salad with mushrooms and raspberries alla Bianka

updated

Spread the love

Ingredients for 2 servings:

  • 20 g pine nuts
  • 125 g raspberries
  • 150 g mushrooms
  • 20 basil leaves
  • 15 small slices of Parmesan, very thinly sliced
  • olive oil
  • Balsamic cream
  • Sea salt
  • Salt and pepper, colorful

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 25 minutes

vegetarian

Brush the mushrooms and then chop them finely. Heat a little olive oil in a pan and sauté the mushrooms. Toast the pine nuts in a pan without fat. Let both cool. Pluck fresh basil leaves and arrange them on two plates. Arrange the raspberries as well. Top with the mushrooms and pine nuts. Sprinkle the shaved Parmesan cheese on top. Drizzle with a little olive oil and balsamic vinegar. Finally, sprinkle with sea salt and mixed pepper. This slightly different salad is ready.

Facebook Comments

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.

Vegetarian Fricassee

Chicken soup with dumplings and rice vermicelli noodles