A salad fit for the ladies of the official »Bridgerton« cookbook.
| Ingredients | ||
|---|---|---|
| 2 | clusters brown shimeji mushrooms (approx. 200 g) | |
| 1 | piece(s) | ginger (2.5 cm) |
| 240 | ml | apple cider vinegar |
| 3 | tablespoon(s) | sugar |
| Coarse salt | ||
| Freshly ground black pepper | ||
| 4 | cloves | |
| 1/4 | teaspoon(s) | freshly grated nutmeg |
| 1 | teaspoon(s) | white or black peppercorns |
| 1 | bay leaf | |
| 340 | g | low-fat quark |
| 1/2 | bunch | mint, leaves roughly chopped |
| 1 | bunch | flat-leaf parsley, leaves roughly chopped |
| 50 | g | salted roasted peanuts, finely chopped |
| 1 | small garlic clove, finely grated | |
| 1 | tablespoon(s) | finely grated organic lemon zest |
| 1 | tablespoon(s) | extra virgin olive oil, plus extra for drizzling |
| 2 | large chicories (about 12 leaves), leaves separated | |
| 1 | small head radicchio (about 12 leaves), leaves separated and cut into 10–12 cm pieces if needed | |
Trim the bottoms off the mushrooms and separate them by hand, leaving the very small clusters intact. Place everything into a large preserving jar (approx. 1.5 l capacity).
Peel and halve the ginger, then lightly crush it a few times with the flat side of a knife. Combine the ginger with the vinegar, 180 ml water, sugar, 1 tbsp salt, cloves, nutmeg, peppercorns, and bay leaf in a small saucepan. Bring to a gentle simmer over medium heat and cook for about 3 minutes, stirring occasionally.
Remove from the heat and let cool for 10 minutes, then pour the pickling liquid over the mushrooms in the jar, pressing them down gently so they are fully submerged. Leave to cool completely at room temperature, then seal the jar and refrigerate for at least 24 hours and up to 2 weeks.
In a bowl, mix the quark with the mint, parsley, peanuts, garlic, lemon zest, olive oil, a generous pinch of salt, and plenty of black pepper until smooth. Season to taste.
Spoon the herb cream onto the chicory and radicchio leaves. Lift the mushrooms from the pickling liquid with a fork, drain briefly, and arrange on top of the cream.
Arrange the filled leaves on a large serving platter, drizzle with olive oil, and serve immediately.
Tip:
