Salad with crispy zucchini, chanterelles and pecorino cheese
1 serving
30 minutes
This salad is a true hymn to Italian gastronomy, combining crispy zucchini, fragrant fried chanterelles, and tangy pecorino cheese. Legend has it that such salads first appeared in Tuscany, where forests are rich in mushrooms and local farmers produce excellent cheese. The balanced play of textures—tender arugula, firm chanterelles, and brittle slices of zucchini—offers a unique taste experience. Sun-dried tomatoes add a light tanginess, while garlic and thyme make the dish even more expressive. It’s the perfect choice for a light lunch or an elegant dinner that can be served as a standalone dish or as a side to meat delicacies. The Italian passion for fresh ingredients and harmony of flavors is felt in every bite.
1
Slice the zucchini into thin rounds.
- Courgette: 100 g
2
Fry the chanterelles with garlic and thyme until golden brown.
- Chanterelles: 100 g
- Garlic: 5 g
- Thyme: 1 g
3
Cut the sun-dried tomatoes into strips, mix with arugula, season with salt and pepper to taste, and place on a plate.
- Sun-dried tomatoes: 20 g
- Rocket (arugula): 35 g
- Salt: 1 g
- Ground black pepper: 1 g
4
Place zucchini on top, then fried chanterelles and slices of pecorino cheese.
- Courgette: 100 g
- Chanterelles: 100 g
- Pecorino cheese: 10 g
