Fresh Champignon Salad with Percillade Sauce


French cuisine onWoman’s Day in its ingenious simplicity. Mushrooms and nuts are the best substitute for any meat. Of course, not meat eaters, but vegetarians can say that. True, this gastronomic delight of this salad does not detract from it.

Photo: Elena Moskalenko
Ingredients
Fresh champignons600 gramsParsley200 gramsPine nuts50 gramsGarlic4 teethLemon juice2 tbsp.Floral honey2 tbsp.Olive oil4 tbsp.Salt (to taste)
  • Servings:
  • Flow temperature:Room temperature
  • Kitchen:French
  • Season:year round
Cooking
  • Step 1.Preparation of mushrooms.

    Wash and dry the champignons with paper towels.

  • Step 2.Cutting champignons.

    Mushrooms cut into thin slices.

  • Step 3.Cooking the famous French sauce Persilad.

    Prepare the famous French sauce Persilad: rinse the parsley, leave a few stems to serve, chop the garlic, put the spices into the food processor, add salt, lemon juice and whip at a high speed into an almost homogeneous mass.

  • Step 4.Cooking refueling.

    Prepare the dressing: mix honey, wine vinegar and olive oil, give the dressing "rest" until the honey is completely dissolved.

  • Step 5.Stir.

    Mix the champignons with the persilad sauce and pour in the honey dressing.

  • Step 6.We work with pine nuts.

    Caln the pine nuts in a dry frying pan or brown in the oven.

  • Step 7.We decorate, serve.

    Put the prepared salad in a dish, garnish with parsley, sprinkle with pine nuts and serve immediately.



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