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.
Servings
4
Cook Time
35minutes
Servings
4
Cook Time
35minutes
Ingredients
Instructions
  1. 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.
  3. 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.
  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.
  6. 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.
  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.
  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.
  10. Ready.
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