Salad with Vegetables and Mushrooms

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Salad with Vegetables and Mushrooms
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Difficulty:
easy
Difficulty
Preparation:
20 min.
Preparation
ready in 30 min.
Ready in

Ingredients

for
4
Ingredients
250 grams
mixed Lettuce (such as Lollo Rosso, young Romana)
1
small, green Zucchini
1
small, yellow Zucchini
1
organic Lemon
500 grams
mixed Wild mushroom (such as porcini mushrooms, chestnuts)
1
4 tablespoons
100 milliliters
1 teaspoon
2 tablespoons
Lingonberries (from the jar)
freshly ground Pepper
1 pinch
4 tablespoons
chopped Parsley

Preparation steps

1.

Rinse and trim the lettuce and tear into bite-sized pieces. Rinse the zucchinis and cut lengthwise into thin strips. Rinse the lemon in hot water, pat dry, grate some zest and squeeze out the juice. Wipe the mushrooms and cut smaller if necessary.

Peel and finely chop the onion and sauté in 2 tablespoons of oil. Add the mushrooms and cook for another 2-3 minutes. Then pour in the white wine and add the peppercorns, lemon zest and lingonberries. Simmer for about 5 minutes over low heat.

2.

For the dressing, mix the remaining oil with the lemon juice and season with salt, pepper and sugar.

3.

Arrange the salad ingredients in bowls and distribute the mushroom mixture on top. Drizzle with the dressing and serve garnished with parsley.