Warm Salad with Oyster Mushrooms, Avocado, and Young Potatoes

Salads | Italian cuisine

⏳ Time

20 minutes

🥕 Ingredients

🍽️ Servings

Description

Warm salad with oyster mushrooms, avocado, and young potatoes

Ingredients

Avocado - 6.3 oz
Oyster Mushrooms - 1.4 oz
Salad Potatoes - 2.8 oz
Marinated cherries - 1.4 oz
Romaine lettuce - 0.7 oz
Arugula - 0.4 oz
Olive Oil - 3 fl oz
Lime - 1 piece
Dijon Mustard - 0.4 oz
Honey - 0.4 oz
Sweet Red Onion - 0.4 oz
Starch film - 0.2 oz
White Balsamic Cream - 0.4 oz

Step by Step guide

Step 1

Prepare the mousse. In a blender, blend 60 g of avocado with 40 g of olive oil, the juice of one lime, and salt and sugar to taste. Strain the mixture through a sieve. The mousse is ready.

Step 2

Grill half of the whole avocado on both sides in a grill pan or skillet with olive oil, seasoning with salt and pepper to taste.

Step 3

Boil the potatoes, cut them lengthwise, remove the roots from the oyster mushrooms, leaving the stems. Sauté in a very hot skillet with olive oil.

Step 4

Prepare the dressing. In a bowl, whisk together the mustard, honey, and balsamic vinegar until smooth, continuously whisking, and slowly drizzle in 60 g of olive oil.

Step 5

On a flat plate, place a mound of avocado mousse, top it with grilled avocado, and arrange the sautéed mushrooms and potatoes alongside. In a separate bowl, mix the salads and cherry tomatoes, add the dressing, and place it on top. Sprinkle with fried onion.