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
25minutes
Servings
4
Cook Time
25minutes
Ingredients
Instructions
  1. Fry the nuts over medium heat without oil until light brown for 3-5 minutes, let them cool and chop coarsely.
  2. Finely chop the onion.
  3. 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.
  4. Whisk everything until an emulsion forms.
  5. Remove the skin from the mushrooms and cut into thin plates (caps only).
  6. Fill them with half of the salad dressing, leave for 10-15 minutes.
  7. 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).
  8. Add the cucumber, cut into thin half rings.
  9. Pour in a little filling, mix very gently.
  10. Place on a flat plate with a small slide. Put the pickled mushrooms on top, sprinkle with nuts and pour over the remaining dressing.
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