Champignon and Cherry Tomato Salad
4 servings
40 minutes
Mushroom and cherry salad is a light yet rich dish inspired by the simplicity of Russian cuisine. Mushrooms sautéed to golden softness add depth of flavor to the salad, while quail eggs and fresh lettuce leaves create a pleasant contrast in textures. Cherry tomatoes add juiciness and a hint of sweetness, while the mayonnaise dressing with lemon juice highlights all the flavor nuances. This salad is perfect for festive tables, family dinners, or a light snack in warm weather. In Russia, mushrooms traditionally hold a special place in cooking, and their combination with seasonal vegetables and delicate quail eggs makes this salad harmonious and balanced. Serve it chilled for maximum enjoyment of the freshness of the ingredients.
1
Wash, dry, and slice the mushrooms thinly. Heat oil in a pan, add the mushrooms, and sauté for 7-8 minutes until cooked.
- Fresh champignons: 500 g
- Vegetable oil: 2 tablespoons
2
Boil the eggs hard, cool them down and peel. Wash the tomatoes, onion, and greens. Cut the tomatoes and eggs in half. Tear the salad leaves by hand. Chop the green onion finely. In a salad bowl, place mushrooms, salad leaves, tomatoes, and eggs. Mix gently.
- Quail egg: 8 pieces
- Cherry tomatoes: 8 pieces
- Green salad: 400 g
- Green onions: 1 bunch
- Salt: to taste
3
Prepare the dressing by mixing mayonnaise and lemon juice. Dress the salad and serve it.
- Mayonnaise: 100 g
- Lemon juice: 1 teaspoon