Salad with champignons grilled This salad has a rich taste palette and deserves a respectable place on the festive table! Champignons marinated in olive oil with garlic, grilled, not only give the salad an original appearance, but also perfectly in harmony with the green salad, cherry tomatoes and quail eggs. A special highlight of the salad is refueling! The prepared mayonnaise with basil and garlic can not be compared with the shop's mayoise - fragrant and tasty, it perfectly combines all the ingredients.
Ingredients:- Salad green 1 beam
- Champignon mushrooms 7 g
- Eggs quail 10 pcs.
- Cherry tomatoes 12 pcs.
- Garlic 1 clove
- Lemon juice 0.5 tbsp. l.
- Salt 2 pinch
- Pepper black ground 1 pinch
- Olive oil 2 tbsp. l.
- Garlic 1 clove
- Basil purple fresh 0.1 bunch
- Lemon juice 1 tbsp. l.
- Eggs chicken 1 pc.
- Salt 3 pinch
- Pepper black ground 1 pinch
- Refined Sunflower Oil 120 ml
- Step 1 To make a salad, we need a green leaf salad, mushrooms, cherry tomatoes, quail eggs, chicken egg, basil, garlic, lemon, black pepper, salt, olive and refined sunflower oil.
- Step 2 Champignons washing, peeling from the skin (so that they have well absorbed marinade during pickling), cut into plates.
- Step 3 Fold them in a bowl, add crushed garlic, salt, black freshly ground pepper, olive oil and lemon juice. Stir gently, so as not to break the plates, and leave it for 15 minutes.
- Step 4 Preheat the grill. Spread the mushrooms on it.
- Step 5 Fry from both sides until you get beautiful "strips" from the grill.
- Step 6 Spread the fried champignons on a plate and, while they cool down, prepare the salad further.
- Step 7 Cherry tomatoes cut into halves, remove stems.
- Step 8 Green leaf lettuce, dry and rip your hands on medium sized pieces in a deep bowl.
- Step 9 Now we are preparing the dressing - basil and garlic mayonnaise. Basil grind, put in a deep bowl, add yolk, chopped garlic, salt, black freshly ground pepper and lemon juice. Intensively beat whisk, gradually adding a drop of refined sunflower oil.
- Step 10 Whisk and pour oil until filling becomes thick. The whole process takes about 7-10 minutes.
- Step 11 Boil the quail eggs, chisim and cut into halves.
- Step 12 Add to the lettuce salad cooled champignon grill, halves of quail eggs and cherry tomatoes.
- Step 13 Mix and add basil-garlic mayonnaise.
- Step 14 Let's stir the salad again, so that the dressing is evenly distributed in it, it's best to do it with your hands. We serve to the table. Delicious!