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Lukewarm mushroom salad
 
 
4 ServingsPTM35 min

Lukewarm mushroom salad


Lukewarm mushroom salad with tarragon, green asparagus and quail eggs.

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Directions

  1. Preheat the oven to 180 ° C.
  2. Cut the bread into cubes of 1 x 1 cm and spread over the oven dish.
  3. Put the oil, garlic, tarragon and parsley in the container of the stick mixer and grind to herb oil.
  4. Drizzle the bread cubes with 1 tbsp herb oil and fry them in the oven for about 15 min. Spoon the croutons halfway.
  5. In the meantime, remove 3 cm from the woody underside of the asparagus. Cook the asparagus for 4 minutes and drain.
  6. Cut the big mushrooms into pieces, leave the rest whole.
  7. 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.
  8. Meanwhile, heat the oil in a frying pan with non-stick coating. Carefully fry the quail eggs, so that the yolks remain intact.
  9. Place the asparagus on a flat dish. Spoon the mushrooms and carefully lay the eggs on them. Sprinkle with the croutons.


Nutrition

285Calories
Sodium7% DV171mg
Fat32% DV21g
Protein20% DV10g
Carbs4% DV12g
Fiber16% DV4g

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