Warm salad with oyster mushrooms, avocado and young potatoes
2 servings
20 minutes
Warm salad with oyster mushrooms, avocado, and young potatoes is an exquisite blend of Italian flavors that brings comfort and freshness. At its core is a rich avocado mousse that provides a delicate creamy texture. The sautéed avocado gains an appetizing crust, complementing the softness of the potatoes and the juiciness of the mushrooms. The dressing made from mustard, honey, and balsamic cream adds a balance of sweetness and spiciness to the dish. The salad mix with cherry tomatoes refreshes the flavor palette while crispy fried onions provide a pleasant contrast. This salad is perfect for a light lunch or dinner, and its rich texture makes it not only delicious but also aesthetically pleasing on the plate.
1
Prepare the mousse. Blend 60 g of avocado with 40 g of olive oil, the juice of one lime, and salt and sugar to taste. Strain the mixture through a sieve. The mousse is ready.
- Avocado: 180 g
- Olive oil: 100 ml
- Lime: 1 piece
2
Grill or fry half an avocado on both sides in olive oil, seasoning with salt and pepper to taste.
- Avocado: 180 g
- Olive oil: 100 ml
3
Boil the potatoes, cut them lengthwise, remove the roots of the oyster mushrooms, leaving the stem. Fry in a hot pan with olive oil.
- Waxy (salad) potatoes: 80 g
- Oyster mushrooms: 40 g
- Olive oil: 100 ml
4
Prepare the dressing. In a bowl, whisk together mustard, honey, and balsamic vinegar until smooth, then slowly drizzle in 60 g of olive oil while continuing to whisk.
- Dijon mustard: 10 g
- Honey: 10 g
- Balsamic glaze (crema): 10 g
- Olive oil: 100 ml
5
On a flat plate, pile avocado mousse, place fried avocado on top, and arrange fried mushrooms and potatoes beside it. In a separate bowl, mix salads and cherry tomatoes, add dressing and place it all on top. Sprinkle with fried onions.
- Avocado: 180 g
- Oyster mushrooms: 40 g
- Waxy (salad) potatoes: 80 g
- Cherry tomatoes: 40 g
- Frisee: 20 g
- Rocket (arugula): 10 g
- Fried onions (crispy onions): 10 g