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Salad with Fried Chanterelles

Not just a salad — a real showstopper! Make it and enjoy. Fried chanterelles, slices of pear, toasted pecans, fresh herbs, and a bright, fragrant dressing... what could be more tempting? This salad is sure to win over any food lover. Elegance, an incredible aroma, and a harmonious mix of ingredients are what make it a success!

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Salad with fried chanterelles
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Composition / ingredients

Servings:
Translation table of volumetric measures
Nutrients and energy value of the composition of the recipe
By weight of the composition:
Proteins 10 % 2 g
Fats 70 % 14 g
Carbohydrates 20 % 4 g
149 kcal
GI: 100 / 0 / 0
    1. Start by prepping the ingredients: — wash and dry the leek, then slice it into thin rings; — sort through and rinse the chanterelles. You can blanch them for 5–10 minutes first (I don't — I prefer to cook them raw). If the chanterelles are large, cut them into a few pieces. One great thing about chanterelles is how easy they are to clean: they're never wormy, and any debris rinses right off under running water. They also keep well, so after foraging you can store them in the fridge for a while without losing flavor; — wash the pear, pat it dry with a paper towel, and cut it into thin slices; — rinse and dry the nuts too. You can swap in any other nut, such as walnuts (cut those into pieces); — wash the lettuce, blot the leaves dry, and tear them into bite-size pieces. 2. Make the dressing: in a small bowl, combine the olive oil, grape (wine) vinegar, balsamic vinegar, and Dijon mustard, and whisk well. Wash the fresh thyme, pat it dry, and finely chop the fragrant herb. Add the thyme to the bowl and stir well. Season with sea salt and freshly ground black pepper, stir again, let the dressing rest for 5 minutes, then taste. Adjust with more salt, pepper, or other ingredients to suit your preference. 3. Heat a skillet with a little olive oil, add the mushrooms, and fry until done (about 10 minutes) and golden. 4. Toss the prepped ingredients from step 1 together with the fried chanterelles, dress with the vinaigrette, and serve this delicious fresh salad. Enjoy!

Caloric content of the products possible in the composition of the dish

  • Pear - 42  kcal/100g
  • Dried pear - 246  kcal/100g
  • Canned pears - 76  kcal/100g
  • Chanterelles - 13  kcal/100g
  • Ground black pepper - 255  kcal/100g
  • Thyme - 101  kcal/100g
  • Dried thyme - 276  kcal/100g
  • Thyme - 276  kcal/100g
  • Leek - 33  kcal/100g
  • Pecans - 687  kcal/100g
  • Pecan - 691  kcal/100g
  • Olive oil - 913  kcal/100g
  • Sea salt - 0  kcal/100g
  • Balsamic vinegar - 88  kcal/100g
  • Dijon mustard - 143  kcal/100g
  • Grape vinegar - 14  kcal/100g
  • Lettuce leaves - 12  kcal/100g

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