Salad with Mushrooms, Nuts and Tarragon Recipe
A beautiful, delicious, light and at the same time nutritious salad. Nuts and mushrooms will provide you with proteins, and greens - vitamins. And what else is needed for a lean or vegetarian diet that should not harm the body.
Servings 4
Cook Time 25 minutes
Ingredients
- 200 gram Champignons
- 150 gram Lettuce leaves
- 1/2 pieces Cucumber
- 3 twigs Tarragon (or 0.5 tsp dried)
- 1 piece Shallots (or a small onion)
- 3/4 glasses Nuts
- 1/3 glasses Olive oil
- 2 tablespoons Walnut oil
- 2 tablespoons Vinegar
- 1/2 teaspoons Salt
Instructions
- Fry the nuts over medium heat without oil until light brown for 3-5 minutes, let them cool and chop coarsely.
- Finely chop the onion.
- Chop the tarragon leaves, mix them with vinegar and salt, pour olive and nut oil. Unfortunately, I couldn't find fresh tarragon. That's why I used dried tarragon.
- Whisk everything until an emulsion forms.
- Remove the skin from the mushrooms and cut into thin plates (caps only).
- Fill them with half of the salad dressing, leave for 10-15 minutes.
- In the meantime, sort the salad with your hands, put it in a salad bowl. I used a frieze (you can take some other salad, but not necessarily crispy varieties - for example, cheese or iceberg lettuce).
- Add the cucumber, cut into thin half rings.
- Pour in a little filling, mix very gently.
- Place on a flat plate with a small slide. Put the pickled mushrooms on top, sprinkle with nuts and pour over the remaining dressing.