Green salad with champignons
2 servings
10 minutes
Green salad with mushrooms is a light and elegant dish inspired by Russian culinary traditions. It combines the tender texture of mushrooms, the spiciness of garlic, and the freshness of lolo-rosso and frisée lettuce leaves. A slight acidity from lemon juice and balsamic vinegar balances the flavor, while parmesan adds noble notes. The history of such salads traces back to culinary experiments when fresh vegetables and mushrooms became the basis for light yet nutritious dishes. This salad is perfect as an appetizer or light dinner, with warm mushrooms adding a special coziness. Serve it with a glass of dry white wine, and this salad transforms into a refined treat for connoisseurs of flavor harmony.
1
Clean the mushrooms, rinse them under running water, and cut them into large pieces.
- Button mushrooms: 200 g
2
Chop the parsley. Crush the garlic, peel it, and chop it finely.
- Parsley: 5 g
- Garlic: 2 cloves
3
Melt the butter, add garlic, parsley, and mushrooms, season with salt and pepper, and fry on high heat for 3 minutes, pour in 50 ml of dry white wine, and simmer for another minute on medium heat. Remove from heat.
- Butter: 30 g
- Garlic: 2 cloves
- Parsley: 5 g
- Button mushrooms: 200 g
- Dry white wine: 50 ml
- Balsamic vinegar: 10 ml
4
Chop the celery into thin strips diagonally and grate the parmesan on a coarse grater.
- Celery: 60 g
- Parmesan (Parmigiano Reggiano): 50 g
5
Squeeze the juice from the lemon, tear the lolo-rosso and frisée leaves roughly by hand.
- Lemon: 0.5 piece
- Lollo rosso lettuce: 50 g
- Frisee: 50 g
6
Place celery in a salad bowl, pour with vinegar, lemon juice, and olive oil, let it sit for 2 minutes, add half of the parmesan and salad leaves, mix.
- Celery: 60 g
- Balsamic vinegar: 10 ml
- Lemon: 0.5 piece
- Olive oil: 30 ml
- Parmesan (Parmigiano Reggiano): 50 g
- Lollo rosso lettuce: 50 g
- Frisee: 50 g
7
Place the warm mushrooms on top, sprinkle with the remaining parmesan, and serve.
- Button mushrooms: 200 g
- Parmesan (Parmigiano Reggiano): 50 g