- Ingredients
- raspberry vinegar
- 1 dash
- walnut oil
- 1 dash
- olives (black, in garlic)
- 17 gram
- garlic
- 1 clove
- chive
- 1 bunch
- shallot
- 1
- tomatoes
- 135 gram
- chanterelle mushrooms
- 135 gram
- pepper
- 1 pinch
- Full ingredient details
- Timing
- Preparation Time:
- 10 minutes
- Waiting time:
- 0 minutes
- Cooking Time:
- 10 minutes
- This recipe:
- Serves:
- 2
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- This recipe by:
- petra
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chanterelle mushroom salad
Ingredients
| raspberry vinegar | 1 dash | |
| walnut oil | 1 dash | |
| olives (black, in garlic) | 17 gram | |
| garlic | 1 clove | |
| chive | 1 bunch | |
| shallot | 1 | |
| tomatoes | 135 gram | |
| chanterelle mushrooms | 135 gram | |
| pepper | 1 pinch | (freshly ground) |
Preparation
- Peel the tomatoes, remove the seeds, and cut into small cubes. Cut the shallots, olives, and the garlic into small cubes as well, and mix with the tomatoes. Cut the chives into thin slices and add to the mix.
- Make a vinaigrette of 3 parts walnut oil and 1 part raspberry vinegar, season with salt and pepper.
- Clean the mushrooms, and blanche them for 2 minutes, and let them drip dry.
- Add the chanterelles to the tomato mix, then sprinkle with the vinaigrette.
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