Warm vegetable salad with creamy sauce
4 servings
30 minutes
This warm vegetable salad with creamy sauce is a true embodiment of Italian gastronomic simplicity and sophistication. Its roots trace back to Mediterranean culinary traditions, where fresh vegetables are paired with delicate sauces. Crispy green beans and juicy mushrooms, lightly sautéed to enhance their flavor, harmonize with tender pieces of chicken fillet. Potatoes add heartiness to the dish, while fresh salad and tomatoes provide lightness. The main highlight is the creamy onion sauce that envelops the ingredients with its velvety taste and gentle garlic notes. This salad is perfect for a warm dinner with loved ones, especially when paired with a glass of white wine. Served warm, it makes for a cozy and comforting dish on cool evenings.
1
Sauté green beans and sliced mushrooms in vegetable oil.
- Green beans: 100 g
- Button mushrooms: 300 g
2
Tear the lettuce leaves by hand.
3
Boil the chicken fillet with salt and spices, then cut it into fairly large pieces.
- Chicken breast fillet: 1 piece
4
Cut the tomato into half rings.
- Tomatoes: 1 piece
5
Boil the potatoes in salted water, peel them, and slice into half-rings.
- Potato: 3 pieces
6
Prepare a creamy onion sauce. Finely chop a small onion and 1 clove of garlic, and sauté in vegetable oil.
- Onion: 1 head
- Garlic: 1 clove
7
Add 100 g of cream, in which dissolve 1 tablespoon of flour beforehand. Mix well. Add salt and any spices. Once the sauce thickens, remove from heat and let it cool slightly. Blend well with a blender. Serve warm.
- Single cream 10% fat: 200 ml
- Wheat flour: 1 tablespoon
- Salt: 0.5 teaspoon
- Ground black pepper: pinch
8
Combine all salad ingredients, optionally add a little salt, and mix gently.
9
You can decorate with boiled quail eggs, cut in half.
