Salad with chanterelles, arugula and poached egg
1 serving
30 minutes
Salad with chanterelles, arugula, and poached egg is an elegant combination of exquisite ingredients that creates a harmony of flavors and textures. This recipe is inspired by European culinary tradition where arugula adds a spicy bitterness and delicate chanterelles provide a forest depth of aroma. The poached egg, with its silky yolk, makes the dish particularly refined, while parmesan adds richness. A light balsamic sauce ties all the components together, creating a unique balance of taste. This salad is perfect as a sophisticated appetizer or light lunch, combining freshness and richness of ingredients in one dish.
1
For the sauce, mix olive oil, balsamic vinegar, and sugar.
- Olive oil: 50 ml
- Balsamic vinegar: 15 ml
- Sugar: 5 g
2
Fry the chanterelles until golden brown.
- Chanterelles: 75 g
3
Slice the zucchini into thin slices.
- Zucchini: 30 g
4
Crack an egg into boiling salted water with vinegar and prepare a poached egg.
- Chicken egg: 1 piece
- Salt: 1 g
- Balsamic vinegar: 15 ml
5
Place arugula, cilantro, and zucchini on a plate and dress with sauce. Top the salad with chanterelles, poached egg, and parmesan.
- Rocket (arugula): 30 g
- Cilantro: 1 sprig
- Zucchini: 30 g
- Chanterelles: 75 g
- Chicken egg: 1 piece
- Parmesan (Parmigiano Reggiano): 5 g
- Olive oil: 50 ml
- Balsamic vinegar: 15 ml
- Sugar: 5 g
- Salt: 1 g
- Freshly ground black pepper: 1 g
