Chanterelles with Zucchini and Asparagus
1 serving
30 minutes
An exceptionally summer salad from Gallery to Go is delicately composed of only seasonal ingredients: crisp asparagus florets, thin circles of almost milky young zucchini and contrasting red mushrooms slosh around in it. And on top of that, a poached egg is slapped on top, which, once you open it with a fork, will flood the contents of the plate with molten lava of yolk.
1
Blanch asparagus in boiling salted water, then transfer to ice water to preserve color. Drain and quickly sauté in butter.
- Asparagus: 50 g
- Dill oil: 15 ml
2
Fry the chanterelles in a mixture of vegetable and butter for 15-20 minutes, stirring, until golden brown.
- Chanterelles: 70 g
- Dill oil: 15 ml
3
Prepare poached egg.
- Chicken egg: 1 piece
4
Prepare the sauce. In a blender, combine dill oil, sweet chili, yuzu juice, a couple of parsley leaves and blend.
- Dill: 2 g
- Parsley: 2 g
- Dill oil: 15 ml
- Chili sauce: 8 ml
- Yuzu juice: 8 ml
5
Combine mixed salad, thinly sliced zucchini, asparagus, and chanterelles in a serving dish. Dress with sauce and top with poached egg.
- Asparagus: 50 g
- Chanterelles: 70 g
- Courgette: 25 g
- Mixed salad leaves: 30 g
- Chicken egg: 1 piece
- Dill oil: 15 ml
