Filter
Reset
Sort ByRelevance
Amykallesten
Lukewarm mushroom salad
Lukewarm mushroom salad with tarragon, green asparagus and quail eggs.
Share
Tweet
Pin
Whatsapp
Print
Ingredients
Directions
-
Preheat the oven to 180 ° C.
-
Cut the bread into cubes of 1 x 1 cm and spread over the oven dish.
-
Put the oil, garlic, tarragon and parsley in the container of the stick mixer and grind to herb oil.
-
Drizzle the bread cubes with 1 tbsp herb oil and fry them in the oven for about 15 min. Spoon the croutons halfway.
-
In the meantime, remove 3 cm from the woody underside of the asparagus. Cook the asparagus for 4 minutes and drain.
-
Cut the big mushrooms into pieces, leave the rest whole.
-
Heat the rest of the herb oil in a wok and fry the mushrooms for 5 minutes on a high heat. Season with salt and pepper.
-
Meanwhile, heat the oil in a frying pan with non-stick coating. Carefully fry the quail eggs, so that the yolks remain intact.
-
Place the asparagus on a flat dish. Spoon the mushrooms and carefully lay the eggs on them. Sprinkle with the croutons.
Blogs that might be interesting
-
20 minLuncholive oil, serrano ham, fresh fig, soft goat cheese, honey, arugula, radicchio, balsamic vinegar, mustard, olive oil,rucola salad with gratin figs -
35 minAppetizercucumber, Red onion, salted peanuts, bunch onion, Thai sweet chili sauce, rice vinegar, fresh haddock, Bumbu spice red curry, cornstarch, medium sized egg, peanut oil,thai fish cakes with cucumber dip -
30 minAppetizerWhite wine vinegar, Provencal herbs, honey, olive oil, zucchini, Parmesan cheese, parma ham, raw ham, goat cream cheese, arugula,stuffed parma ham rolls on a parmesan cheese cracker -
30 minAppetizeronion, butter, flour, dried tarragon, milk, herbal stock, dry white wine, grated emmentaler, lemon juice, whipped cream, rucola lettuce,Swiss Cheese Soup
Nutrition
285Calories
Sodium7% DV171mg
Fat32% DV21g
Protein20% DV10g
Carbs4% DV12g
Fiber16% DV4g
Loved it