Salad with Marinated Zucchini, Mushrooms, and Mascarpone

Salads | Russian cuisine

⏳ Time

40 minutes

🥕 Ingredients

🍽️ Servings

Description

Salad with Marinated Zucchini, Mushrooms, and Mascarpone

Ingredients

Mascarpone Cheese Unagrande - 8.8 oz
Marinated mini artichokes - 1.8 oz
Olive Oil - 8 tablespoons
Champagne Vinegar - 4 tablespoons
Sugar - 1 teaspoon
Cress salad - to taste
Salt - to taste
Ground Black Pepper - to taste
Soy Sauce - 4 tablespoons
Pad Thai Sauce - 2 tablespoons
Young zucchini - 2 pieces
Aspen mushrooms - 7.1 oz
French Baguette - 4 pieces

Step by Step guide

Step 1

Grate the zucchinis into thin strips using a special grater. Drizzle with vinegar and olive oil, add chopped artichokes, sugar, salt, pepper, and mix. Place in the refrigerator for half an hour.

Step 2

Toast the baguette slices in the oven for 15 minutes at 356°F. Then crush into small pieces using a mortar.

Step 3

Whip the mascarpone with olive oil using a mixer for 1-2 minutes. Add a pinch of salt and pepper, mix, and set aside.

Step 4

Combine all the ingredients for the dressing: olive oil (4 tablespoons), soy sauce, sweet Thai sauce, and salt.

Step 5

Wash the mushrooms well, clean them of sand, and slice them into small pieces. Sauté for 7-10 minutes in olive oil until golden brown. At the end, season with salt and pepper, mix, and remove from heat.

Step 6

On a flat plate, pour a little dressing, place the mascarpone in the center of the plate. Carefully layer the zucchini and mushrooms on top of the cheese, sprinkle with croutons and cress.