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 Warm Salad with Champignons Recipe
For me, this salad was a revelation. Unusual, with an amazing taste, I would even say that the salad has a rich game of flavors and an unusual combination of products.
Course Dinner Dishes, Holiday Food Ideas, Lunch Second Breakfast Dishes, Snacks Ideas
Cuisine Bulgarian Cuisine
Keyword Easy, For Beginners
Cook Time 35 minutes
Servings
Ingredients
Course Dinner Dishes, Holiday Food Ideas, Lunch Second Breakfast Dishes, Snacks Ideas
Cuisine Bulgarian Cuisine
Keyword Easy, For Beginners
Cook Time 35 minutes
Servings
Ingredients
Instructions
  1. Pour a handful of almonds with hot water for 2 minutes and peel.
    Pour a handful of almonds with hot water for 2 minutes and peel.
  2. Heat sugar in a saucepan with 1 tablespoon of water to a light caramel, remove from heat, add almonds, a pinch of salt and mix.
    Heat sugar in a saucepan with 1 tablespoon of water to a light caramel, remove from heat, add almonds, a pinch of salt and mix.
  3. Put the almonds on a greased plate with vegetable oil, cool and chop.
    Put the almonds on a greased plate with vegetable oil, cool and chop.
  4. Cut bacon and mushrooms into cubes. I sliced the mushrooms and froze them.
    Cut bacon and mushrooms into cubes. I sliced the mushrooms and froze them.
  5. Heat 1 tablespoon of oil in a frying pan and fry the bacon in it until golden brown. Transfer the finished bacon to a preheated plate.
    Heat 1 tablespoon of oil in a frying pan and fry the bacon in it until golden brown. Transfer the finished bacon to a preheated plate.
  6. Fry mushrooms in melted fat, add salt.
    Fry mushrooms in melted fat, add salt.
  7. With a sharp knife, cut the zest from the lemon along with the white pulp, cut the pulp into slices between the films, chop coarsely.
    With a sharp knife, cut the zest from the lemon along with the white pulp, cut the pulp into slices between the films, chop coarsely.
  8. Pour 150 g of Mistral couscous with 250 ml of hot water or broth, add a tablespoon of vegetable oil, cover and let it brew.
    Pour 150 g of Mistral couscous with 250 ml of hot water or broth, add a tablespoon of vegetable oil, cover and let it brew.
  9. After 5 minutes, loosen the grits with a fork, add salt and pepper to taste. Mix with mushrooms, bacon, lemon, herbs. Whisk 3 tablespoons of olive oil with lemon juice until smooth, season the salad, sprinkle with almonds in caramel and serve.
    After 5 minutes, loosen the grits with a fork, add salt and pepper to taste. Mix with mushrooms, bacon, lemon, herbs. Whisk 3 tablespoons of olive oil with lemon juice until smooth, season the salad, sprinkle with almonds in caramel and serve.
  10. Ready.
    Ready.
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