Colorful Salad with Croutons and Wild Garlic Mushrooms
by Editorial Staff
Summary
| Prep Time | 10 mins |
| Cook Time | 5 mins |
| Total Time | 15 mins |
| Course | Salad |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 3 king oyster mushrooms
- 2 carrot (s)
- 2 handfuls iceberg lettuce, washed and cut
- 1 lemon (s), organic, zest and juice it
- 1 tablespoon vinegar (wild garlic vinegar)
- Salt and pepper
- 1 teaspoon wild garlic pesto
- 1 dash linseed oil
- 2 tablespoon croutons
- 0.5 ½ small bell pepper (s), red
Print Recipe
Pin Recipe Instructions
- Wash the iceberg lettuce and paprika and cut into bite-sized pieces. Wash and slice the carrots. Wash the lemon with hot water, rub the peel and squeeze out both halves.
- Mix vinegar, salt, pepper, lemon zest, lemon juice and linseed oil well and mix with the vegetables.
- Cut the mushrooms into slices and fry them until golden brown on both sides (I didn`t use any fat for this). Pour wild garlic pesto over the finished mushrooms, mix and pour over the salad with the croutons.
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