Salad with chanterelles, arugula and poached egg

1 serving

30 minutes

Salad with chanterelles, arugula, and poached egg is an elegant combination of exquisite ingredients that creates a harmony of flavors and textures. This recipe is inspired by European culinary tradition where arugula adds a spicy bitterness and delicate chanterelles provide a forest depth of aroma. The poached egg, with its silky yolk, makes the dish particularly refined, while parmesan adds richness. A light balsamic sauce ties all the components together, creating a unique balance of taste. This salad is perfect as a sophisticated appetizer or light lunch, combining freshness and richness of ingredients in one dish.

Energy value per serving

• Calories: 898
• Proteins: 11.7g
• Fats: 88.9g
• Carbohydrates: 11.2g

Ingredients

• Arugula: 30 g
• Zucchini: 30 g
• Chanterelles: 75 g
• Coriander: 1 sprig
• Parmesan cheese: 5 g
• Vegetable oil: 30 ml
• Chicken egg: 1 pc
• Salt: 1 g
• Freshly ground black pepper: 1 g
• Olive oil: 50 ml
• Balsamic vinegar: 15 ml
• Sugar: 5 g

Cooking steps

1. For the sauce, mix olive oil, balsamic vinegar, and sugar.

   Required ingredients:

   • Olive oil: 50 ml
   • Balsamic vinegar: 15 ml
   • Sugar: 5 g

2. Fry the chanterelles until golden brown.

   Required ingredients:

   • Chanterelles: 75 g

3. Slice the zucchini into thin slices.

   Required ingredients:

   • Zucchini: 30 g

4. Crack an egg into boiling salted water with vinegar and prepare a poached egg.

   Required ingredients:

   • Chicken egg: 1 piece
   • Salt: 1 g
   • Balsamic vinegar: 15 ml

5. Place arugula, cilantro, and zucchini on a plate and dress with sauce. Top the salad with chanterelles, poached egg, and parmesan.

   Required ingredients:

   • Arugula: 30 g
   • Coriander: 1 sprig
   • Zucchini: 30 g
   • Chanterelles: 75 g
   • Chicken egg: 1 piece
   • Parmesan cheese: 5 g
   • Olive oil: 50 ml
   • Balsamic vinegar: 15 ml
   • Sugar: 5 g
   • Salt: 1 g
   • Freshly ground black pepper: 1 g