Warm Arugula Salad with Chanterelles
⏳ Time
30 minutes
🥕 Ingredients
16
🍽️ Servings
4
Description
Chanterelles are excellent in any salad. Due to their small size, they don’t need to be cut, so whole, vibrant orange caps will beautifully peek through the mix of ingredients. Additionally, like any other mushroom, chanterelles add a satisfying protein richness to a light green salad. You can further enhance the dish's substance by adding regular fried potatoes alongside the chanterelles. However, Chef John Smith from 'The Coastal Kitchen' takes a more interesting approach by topping the summer salad with a crispy nest of potato straws.
Ingredients
- Pickled Chanterelles - 2.5 oz
- Olive Oil - 0 fl oz
- Butter - 0.4 oz
- Arugula - 0.4 oz
- Spinach - 0.4 oz
- Mustard Greens - 0.4 oz
- Sun-Dried Tomatoes - 1.1 oz
- Pistachios - 0.2 oz
- Spanish onions - 0.2 oz
- White Balsamic Cream - 0.4 oz
- Potato - 1 piece
- Goat cheese - 1.1 oz
- 33% Cream - 1 fl oz
- Soy Sauce - 0 fl oz
- Salt - 0 oz
- Onion - 0.2 oz
Step by Step guide
Step 1
Prepare potato sticks. Peel the potatoes and grate them into very thin strips using a special grater (a grater for Korean-style carrots works well for this).
Step 2
Place in a colander and rinse with cold water two or three times, then leave in the colander and shake to let all the water drain off.
Step 3
Fry the potatoes in hot oil until golden brown, then drain on paper towels to remove excess oil.
Step 4
Boil the chanterelles in salted boiling water for 15 minutes. Then transfer them to a colander and shake to drain all the water.
Step 5
Place the blanched chanterelles in a deep skillet with heated butter and sauté, stirring, until the water evaporates. Then, add finely chopped onion and cook the mushrooms with the onion until golden brown. Finally, season with salt.
Step 6
Pour the cream into the skillet and heat it. Add the broken cheese and simmer, stirring, until a smooth, thick mixture forms.
Step 7
Add soy sauce, stir, and remove from heat.
Step 8
Combine arugula, spinach, and Swiss chard and arrange on a plate. Drizzle with balsamic vinegar. Place a few sun-dried tomatoes next to it. Scatter chanterelles around and drizzle with the resulting sauce.
Step 9
Top with a bunch of potato sticks and garnish the salad with fried onion and pine nuts.
Cooked This Dish? Share Your Delicious Creation with the Community! 🥰
Snap a photo and let everyone see your culinary masterpiece. Inspire others and showcase your skills!
Users Photos
No photos yet
Leave a Comment
Please log in to leave a comment.