Roast beef and chanterelle salad
4 servings
20 minutes
Ilya Karpaev, chef of the Kislovsky restaurant, shared the recipe with us.
1
Wash the chanterelles and dry them with a paper towel.
- Chanterelles: 400 g
2
Heat the pan and sauté the mushrooms in half of the butter with thyme until cooked.
- Chanterelles: 400 g
- Butter: 80 g
- Thyme: 4 sprigs
3
Place the chanterelles on a paper towel to remove excess oil.
- Chanterelles: 400 g
4
Pour broth into the pan, add the second half of the butter. Simmer the liquid on low heat until thickened to make a sauce.
- Mushroom broth: 600 ml
- Butter: 80 g
5
Slice the roast beef thinly.
- Roast beef: 200 g
6
Wash and sort the lettuce leaves.
- Green salad leaves: 100 g
7
Prepare the second sauce. Whisk together sesame oil, finely diced ginger, olive oil, white sesame seeds, and soy sauce.
- Sesame oil: 80 ml
- Fresh ginger: 60 g
- Olive oil: 80 ml
- White sesame seeds: 20 g
- Soy sauce: 60 ml
8
Cut the avocado randomly.
- Avocado: 240 g
9
Pour the chanterelles with mushroom broth sauce.
- Mushroom broth: 600 ml
10
Combine all the ingredients together.
- Chanterelles: 400 g
- Roast beef: 200 g
- Green salad leaves: 100 g
- Avocado: 240 g
11
Dress the salad with sesame oil.
- Sesame oil: 80 ml
- Fresh ginger: 60 g
- Olive oil: 80 ml
- White sesame seeds: 20 g
- Soy sauce: 60 ml
12
Sprinkle with parmesan. Serve!
- Parmesan (Parmigiano Reggiano): 60 g
