Warm salad with arugula and chanterelles
4 servings
30 minutes
Chanterelles are good in any salad. Due to their miniature size, they do not need to be cut, so whole red heads will definitely look beautiful from the chaotic mixture of ingredients. In addition, like any other mushroom , chanterelles bring a feeling of protein satiety to a light green salad. The heftiness of the dish can be further enhanced by adding regular fried potatoes to the chanterelles. But Vladimir Sidorov, the chef of "Cheretto More", does something much more interesting, throwing a crispy ball of potato straws (pie) onto a plate with summer s alata .
1
Prepare potato pie. Peel the potatoes and grate them very thinly using a special grater (a grater for Korean-style carrots works well).
- Potato: 1 piece
2
Place in a colander and rinse with cold water two or three times, leave in the colander and shake to drain all the water.
3
Fry the potatoes in hot oil until golden brown and drain excess oil on paper towels.
- Olive oil: 10 ml
- Potato: 1 piece
4
Boil the chanterelles in salted boiling water for 15 minutes. Then transfer to a colander and shake to drain all the water.
- Chanterelles: 70 g
5
Place the cleaned chanterelles in a deep skillet with heated butter and fry, stirring, until the water evaporates. Then add finely chopped onion and sauté the mushrooms with the onion until golden brown. Finally, add salt.
- Butter: 10 g
- Chanterelles: 70 g
- Onion: 5 g
- Salt: 1 g
6
Pour cream into the pan and heat it. Add crumbled cheese and simmer, stirring, until a thick homogeneous mass forms.
- Whipping cream 33%: 50 ml
- Gorgonzola cheese: 30 g
7
Add soy sauce, stir, and remove from heat.
- Soy sauce: 3 ml
8
Mix arugula, spinach, and chard and place on a plate. Drizzle with balsamic. Place some sun-dried tomatoes nearby. Arrange chanterelles around and pour the resulting sauce over.
- Rocket (arugula): 10 g
- Spinach: 10 g
- Beet greens: 10 g
- Balsamic glaze (crema): 10 g
- Sun-dried tomatoes: 30 g
9
Top with a bunch of mashed potatoes, garnish the salad with fried onions and pine nuts.
- Pine nuts: 5 g
- Fried onions (crispy onions): 5 g
