As a snack or on the salad buffet, the mushroom salad always tastes good. A simple and quick recipe.
Ingredients For The Salad
100 g leaf lettuce
300 g of mixed mushrooms (such as porcini mushrooms)
20 g of butter
6- 8 slices of raw ham
2 tablespoons oil
Salt and pepper
How To Prepare It
Prepare leafy lettuce, wash and drain, prepare mushrooms, slice and chop the shallots. Season the veal fillets with pepper, wrap them with two slices of ham and sauté for 5 minutes in a pan with oil per side and then allow to rest for a short time.
In the meantime, melt the butter into a pan for the seasonal mushroom salad, add mushrooms and shallots, sauté for a few minutes and then season with salt and pepper. Put the dried mushrooms in a bowl and allow to cool slightly.
Serve the pumpkin seeds in a frying pan over medium heat with no fat added. Fry for about 3 minutes to produce a light roasted aroma. Mix the mushrooms with olive oil, pumpkin seed oil, and balsamic vinegar.
Arrange lettuce with the mushrooms on plates, cut the veal fillets into slices and garnish pumpkin seeds on the salad. From the lemon juice, mustard, salt, pepper, and oil stir a tasty dressing and marinate the salad with it.