Chicory and radicchio filled with quark and pickled mushrooms
A salad fit for the ladies of the official »Bridgerton« cookbook.
Salad of Porcini Mushrooms
Constantin Fischer combines culinary delights of the forest with a crisp salad.
For the porcini mushrooms:
| Ingredients (4 servings) | ||
|---|---|---|
| 500 | fresh porcini mushrooms | |
| 2 | twigs | rosemary |
| 1 | twigs | lavender |
| 1 | handful | garlic, peeled, finely chopped |
| salt | ||
| pepper | ||
| 1 | tablespoon(s) | butter |
| olive oil | ||
For the salad:
| Ingredients (4 servings) | ||
|---|---|---|
| 1 | large tomato | |
| 200 | mixed small tomatoes | |
| 125 | rocket leaves | |
| 1 | handful | walnut kernels |
| fennel fronds | ||
| basil leaves | ||
For the dressing:
| Ingredients (4 servings) | ||
|---|---|---|
| 1 | tablespoon(s) | Dijon mustard |
| 2 | tablespoon(s) | olive oil |
| 1 | tablespoon(s) | apple cider vinegar |
| 1 | handful | basil leaves |
| salt | ||
| pepper | ||
- Cut the large tomato into approx. 5 mm thin slices. Cut the small tomatoes into varied sizes. Wash the rocket and dab dry.
- Coarsely chop the walnut. Put all the ingredients for the dressing in a tall measuring jug and mix with a hand blender until fully blended.
- Season to taste with salt and pepper and pour over the dressed salad just before serving.
- Clean the porcini mushrooms, use a brush if necessary and halve or quarter them depending on their size. Then saute briefly in a hot pan with some oil.
- Add garlic, rosemary and lavender to the pan, season with salt and pepper and leave to infuse for a few minutes.
- Dress the salad, serve on plates and top with the sauteed mushrooms and the remaining fresh herbs.
Step by step pictures of the preparation:
