Sorrel, Guinea Fowl and Mushroom Salad

1 serving

15 minutes

Recipe by Viktor Grimailo, chef of the grand cafe "Dr. Zhivago.

Energy value per serving

• Calories: 520
• Proteins: 19.7g
• Fats: 41.5g
• Carbohydrates: 18g

Ingredients

• Guinea fowl thigh fillet: 100 g
• Oyster mushrooms: 80 g
• Mixed salad leaves: 20 g
• Arugula: 10 g
• Sorrel: 10 g
• Dill: 5 g
• Green basil: 5 g
• Dried cranberries: 15 g
• Truffle oil: 5 ml
• Olive oil: 30 ml
• Salt: to taste
• Ground black pepper: to taste

Cooking steps

1. Wash the lettuce leaves and greens, dry them, mix with cranberries, add salt and pepper, and dress with truffle and olive oil.

   Required ingredients:

   • Mixed salad leaves: 20 g
   • Arugula: 10 g
   • Sorrel: 10 g
   • Dill: 5 g
   • Green basil: 5 g
   • Dried cranberries: 15 g
   • Truffle oil: 5 ml
   • Olive oil: 30 ml
   • Salt:  to taste
   • Ground black pepper:  to taste

2. Cut the guinea fowl fillet into small pieces, place it in a well-heated pan with olive oil, and fry until golden brown. Trim the tough 'base' of the oyster mushrooms, add them to the guinea fowl, and fry for 7-10 minutes while stirring.

   Required ingredients:

   • Guinea fowl thigh fillet: 100 g
   • Oyster mushrooms: 80 g
   • Olive oil: 30 ml

3. Place the fried mushrooms and pieces of guinea fowl and serve immediately while everything is still hot.

   Required ingredients:

   • Guinea fowl thigh fillet: 100 g
   • Oyster mushrooms: 80 g