Warm salad with champignons
4 servings
25 minutes
For champignons to fit harmoniously into a salad with potatoes, they need all sorts of aromatic additives and a good dressing as support - there's plenty of all of that here.
Calories377.2kcal
Proteins7.2grams
Fats26.5grams
Carbohydrates29.2grams
Button mushrooms
300
g
Rocket (arugula)
100
g
Potato
500
g
Garlic
2
clove
Red onion
1
head
Bay leaf
2
pc
Rosemary
1
pc
Balsamic vinegar
20
ml
Olive oil
50
ml
Salt
to taste
Vegetable oil
50
ml
Ground black pepper
to taste
Lemon
0.2
pc
1
Peel the potatoes and boil them in a large amount of salted water with garlic, a sprig of rosemary, and bay leaves.
- Potato: 500 g
- Garlic: 2 cloves
- Rosemary: 1 piece
- Bay leaf: 2 pieces
- Salt: to taste
2
Mix olive oil with balsamic vinegar.
- Olive oil: 50 ml
- Balsamic vinegar: 20 ml
3
Cut the boiled potatoes into cubes or slices.
- Potato: 500 g
4
In a deep bowl, mix potatoes, arugula leaves, and sautéed mushrooms, dressing the mixture with a sauce of olive oil and balsamic vinegar, and season with salt and pepper.
- Potato: 500 g
- Rocket (arugula): 100 g
- Button mushrooms: 300 g
- Olive oil: 50 ml
- Balsamic vinegar: 20 ml
- Salt: to taste
- Ground black pepper: to taste
