Fresh salad with champignons and Adyghe cheese
4 servings
20 minutes
Fresh salad with champignons and Adyghe cheese is a refined dish of Russian cuisine, combining the tenderness of fried cheese and the aroma of fresh mushrooms. The Adyghe cheese, fried to a crispy crust, gives the salad a rich flavor, while the lightly sautéed mushrooms with herbs add delicate mushroom notes. Bright cherry tomatoes, crunchy cucumbers, and a fresh salad mix create a harmony of textures and refreshing lightness. Soy sauce used as a dressing highlights the natural flavor nuances of the ingredients. This salad is an ideal combination of simplicity and sophistication, suitable for both a light dinner and a festive table.
1
Beat the egg, add salt and pepper. Dip the cheese in the egg, then in the flour.
- Chicken egg: 1 piece
- Adyghe cheese: 100 g
- Wheat flour: 6 tablespoons
2
Fry the cheese and place it on a napkin to remove excess fat.
- Adyghe cheese: 100 g
3
Quickly fry the mushrooms in a small amount of olive oil on both sides, sprinkle with your favorite seasoning (I had a mix of white mushrooms and herbs from Kotany).
- Fresh button mushrooms: 500 g
- Olive oil: to taste
4
Put salad mix, halved tomatoes, randomly chopped cucumbers, mushrooms, and pieces of cheese in a bowl.
- Mixed salad leaves: to taste
- Red cherry tomatoes: 15 pieces
- Cucumbers: 3 pieces
- Fresh button mushrooms: 500 g
- Adyghe cheese: 100 g
5
Season with soy sauce. Mix.
- Soy sauce: to taste
