Arugula and champignon salad
1 serving
15 minutes
Arugula and mushroom salad is the embodiment of Italian culinary sophistication. Light, fresh, and exquisite, it combines the delicate bitterness of arugula, the juicy sweetness of cherry tomatoes, and the rich earthy flavor of slightly sautéed mushrooms to enhance their aroma. Balsamic vinegar and pumpkin oil create a subtle, velvety dressing that highlights the natural flavors of the ingredients. Crispy bread chips add textural contrast, while toasted pumpkin seeds provide a pleasant nutty note. This salad is an ideal choice for a light summer lunch or an elegant appetizer for dinner.
1
Slice the mushrooms and lightly fry them.
- Button mushrooms: 170 g
2
Freeze the bread, slice it thinly, and dry it in the oven.
3
Cut the cherries in half, mix with arugula and warm mushrooms.
- Cherry tomatoes: 3 pieces
- Rocket (arugula): 25 g
4
Add oil and vinegar.
- Pumpkin seed oil: 10 ml
- Balsamic vinegar: 15 ml
5
Garnish with bread chips and roasted seeds.
- Pumpkin seeds: 10 g