- Underarms - 500 Grams
- Fennel greens - 50 Grams
- Green onions - 50 Grams
- Salad leaves - 100 Grams
- Cucumbers - 300 Grams
- Eggs of chicken - 3 pieces
- Salt - - To taste
- Ground pepper - - To taste
- Sour cream 15% - 150 grams
- Lemon juice - 1 st. a spoon
These mushrooms are perfectly suitable and widely used for preparing a variety of dishes, but a simple recipe for salad from birch bark, I think, should be in the arsenal of any hostess - the sudden guests will certainly appreciate his taste and appearance and, of course, the speed of cooking. The best time for harvesting podberezovikov - the end of summer and autumn, but the first "wave" of their maturation is in May-June. If at this time you are lucky enough to return from the campaign to the forest with good prey - try this light spring salad, and you definitely will not regret it. 1. Rinsed and peeled podberezoviki cut and fry on high heat until golden brown, salt. 2. Put into a plate, cool. 3. Wash and finely chop the greens (green onions in extreme cases can be replaced with onions, sliced with thin feathers), cucumbers to dissolve into almost transparent slices. In this salad you can add tomatoes, but this, as they say, is optional - and without them it will be delicious. 4. In the same oil that remains from the mushrooms, fry the croutons from white bread - the main thing is to stir regularly so that they do not dry out and burn. In the process of frying slightly salt croutons. 5. Boil the eggs hard, harden, peel and cut into quarters. 6. In a large bowl, mix the mushrooms with cucumbers and greens. 7. Prepare a dressing - mix sour cream with lemon juice, a pinch of salt and sweet pepper, beat well. 8. On a flat dish lay the lettuce leaves, on them a slide - mushrooms with greens and cucumbers. Around and above scatter quarters of eggs and croutons, top with watering dressing. This salad is good and as a snack, as the main dish, which can be served with garnish from boiled or baked potatoes.
Servings: 4