Salad with chanterelles
1 serving
20 minutes
Chanterelle salad is a true symphony of flavors and textures. Tender, aromatic chanterelles lightly sautéed in olive oil and complemented with cream acquire a velvety structure and deep flavor. Crispy romaine and radicchio lettuce leaves bring freshness and a slight bitterness, while juicy cucumbers add a refreshing accent. The dressing made from wine vinegar, garlic, and mayonnaise with nutmeg reveals the composition, giving the dish richness and spiciness. A light heat from chili flakes completes the flavor palette, turning the salad into a gastronomic masterpiece. This recipe embodies author cuisine that combines natural ingredients with an exquisite balance of flavors, perfect for a summer dinner or festive table.
1
Tear the washed chanterelles into small pieces by hand.
- Chanterelles: 100 g
2
Pour heated oil into the frying pan and add salt.
- Olive oil: 1 tablespoon
- Salt: to taste
3
After 4 minutes, stir, reduce the heat, and pour in the cream. Add pepper.
- Single cream 10% fat: 50 ml
- Chili flakes: to taste
4
Place the greens on the plate.
- Romano lettuce: 50 g
- Radicchio: 50 g
5
Fill with unrefined virgin oil.
- Extra virgin olive oil: 1 tablespoon
6
Chop the cucumber finely.
- Cucumbers: 150 g
7
Add it to the salad and drizzle with wine vinegar.
- Cucumbers: 150 g
- White wine sauce: 1 teaspoon
8
Once the cream starts to thicken, stir.
- Single cream 10% fat: 50 ml
9
Add mayonnaise.
- Single cream 10% fat: 50 ml
- Single cream 10% fat: 50 ml
10
Crush the garlic, season with nutmeg and mix. Remove from heat after 1 minute.
- Garlic: 12 g
- Nutmeg: pinch
11
Dress the salad with prepared chanterelles.
- Chanterelles: 100 g
12
Season with chili flakes and serve.
- Chili flakes: to taste