Sorrel, Guinea Fowl and Mushroom Salad
1 serving
15 minutes
Recipe by Viktor Grimailo, chef of the grand cafe "Dr. Zhivago.
Calories520kcal
Proteins19.7grams
Fats41.5grams
Carbohydrates18grams
Oyster mushrooms
80
g
Rocket (arugula)
10
g
Sorrel
10
g
Dill
5
g
Green basil
5
g
Truffle oil
5
ml
Olive oil
30
ml
Salt
to taste
Ground black pepper
to taste
1
Wash the lettuce leaves and greens, dry them, mix with cranberries, add salt and pepper, and dress with truffle and olive oil.
- Mixed salad leaves: 20 g
- Rocket (arugula): 10 g
- Sorrel: 10 g
- Dill: 5 g
- Green basil: 5 g
- Dried cranberries: 15 g
- Truffle oil: 5 ml
- Olive oil: 30 ml
- Salt: to taste
- Ground black pepper: to taste
2
Cut the guinea fowl fillet into small pieces, place it in a well-heated pan with olive oil, and fry until golden brown. Trim the tough 'base' of the oyster mushrooms, add them to the guinea fowl, and fry for 7-10 minutes while stirring.
- Boneless guinea fowl thigh fillet: 100 g
- Oyster mushrooms: 80 g
- Olive oil: 30 ml
3
Place the fried mushrooms and pieces of guinea fowl and serve immediately while everything is still hot.
- Boneless guinea fowl thigh fillet: 100 g
- Oyster mushrooms: 80 g
