Sorrel, Guinea Fowl and Mushroom Salad

Name: Sorrel, Guinea Fowl and Mushroom Salad
Total time: 15 min
Yield: 1
Ingredients: Boneless guinea fowl thigh fillet 100 g; Oyster mushrooms 80 g; 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 0 to taste; Ground black pepper 0 to taste

1 serving

15 minutes

Recipe by Viktor Grimailo, chef of the grand cafe "Dr. Zhivago.

Energy value per serving

CaloriesProteinsFatsCarbohydrates

520

kcal

19.7g

grams

41.5g

grams

18g

grams

Ingredients

1serving

Boneless guinea fowl thigh fillet

100

g

Oyster mushrooms

80

g

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

Cooking steps

1
Wash the lettuce leaves and greens, dry them, mix with cranberries, add salt and pepper, and dress with truffle and olive oil.
Required ingredients:
1. Mixed salad leaves: 20 g
2. Rocket (arugula): 10 g
3. Sorrel: 10 g
4. Dill: 5 g
5. Green basil: 5 g
6. Dried cranberries: 15 g
7. Truffle oil: 5 ml
8. Olive oil: 30 ml
9. Salt: to taste
10. 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.
Required ingredients:
1. Boneless guinea fowl thigh fillet: 100 g
2. Oyster mushrooms: 80 g
3. Olive oil: 30 ml

3
Place the fried mushrooms and pieces of guinea fowl and serve immediately while everything is still hot.
Required ingredients:
1. Boneless guinea fowl thigh fillet: 100 g
2. Oyster mushrooms: 80 g

Sorrel, Guinea Fowl and Mushroom Salad

Similar recipes