Salad with chanterelles and baked peaches
1 serving
30 minutes
Recipe from Alexey Pavlov, chef of the restaurant Barceloneta (Sochi)
1
Chanterelles should be washed well, cleaned, and dried.
- Chanterelles: 50 g
2
Cut the peaches in half, remove the pit, and slice them into wedges.
- Peaches: 60 g
3
Chop the onion into small cubes.
- Onion: 10 g
4
Remove the stem from the tomatoes and cut them into wedges.
- Pink tomatoes: 40 g
5
Fry garlic, thyme, and onion in vegetable oil until golden brown.
- Garlic: 3 g
- Thyme: 1 sprig
- Onion: 10 g
- Vegetable oil: 25 ml
6
Add the chanterelles and fry until cooked (the cooked mushrooms will sizzle and whistle in the pan).
- Chanterelles: 50 g
7
Add butter to the mushrooms and simmer them a bit more.
- Butter: 20 g
8
Grill the peaches until golden brown.
- Peaches: 60 g
9
Prepare the sauce. Mix orange and lemon juice with soy sauce, then thicken with starch at the end.
- Orange juice: 30 ml
- Lemon juice: 7 ml
- Soy sauce: 10 ml
- Starch: 3 g
10
Place the washed tomatoes on a plate, tear the salad leaves by hand if they are large, and also place them on top of the tomatoes. Arrange peach slices around and add mushrooms with onions on top of the salad (remove garlic and thyme from them).
- Pink tomatoes: 40 g
- Mixed salad leaves: 30 g
- Peaches: 60 g
- Chanterelles: 50 g
11
Drizzle the salad with citrus dressing and serve immediately.
- Orange juice: 30 ml
- Lemon juice: 7 ml
- Soy sauce: 10 ml