This salad is extremely light in respect of preparation and doesn't demand many products. Despite its simplicity and usual ingredients, it turns out very tasty and fragrant.
Ingredients:
- 200 g of the chanterelles (fried);
- 1 big tomato;
- 1 branch of fennel;
- 10 g of sour cream;
- 80 g of cheese of a firm grade;
- 1/3 teaspoons of a black floured pepper.
Preparation:
- In advance to peel collected chanterelles from garbage, to carefully wash a baking plate with flowing water, to cut large copies on smaller fragments and to boil in salty water within one hour.
- Further to fry boiled mushrooms in a frying pan, ready to cool, for salad they have to be cold. Put the cooled chanterelles in a deep salad bowl in which we will mix and serve a ready-to-eat meal.
- Take tomato big better if it is fleshy (the watery tomato will give liquid, superfluous for salad). Wash, cut vegetable small into cubes, pour out in a salad bowl to mushrooms.
- . A large branch of green fennel to rinse a baking plate a water jet and to crush a knife, to send to a salad bowl.
- Cheese piece (it is better) to cut firm grades on small cubes. As the option, cheese can be rubbed on a grater with large cells. Attach to other cut products in a salad bowl.
- Strew future salad with a floured black pepper (this paragraph of the recipe is possible at will - pepper can and be not poured, if you not the fan of sharp).
- It is obligatory to add some salt to own taste.
- Add a tablespoon with the mound of fat sour cream.
- Carefully to mix all ingredients in a salad bowl.
- Aestivo-autumnal chanterelles salad can be served to a table right after mixing.