Cherry salad with anchovies and mushroom petals
Beatriz, author of To Be Gourmet , brings us a salad that will win over your guests this summer: Light, original and very tasty! Take note because you are going to love it!
In summer we have more opportunities to organize dinners with friends, and a dish that cannot be missing is a salad ; brief to make way for the main dish without filling too much, and original so that it is not boring or too similar to what we already have every day.
Some good dressings in the pantry and a mandolin to make beautiful things with the ingredients are as important elements as what our imagination can give of itself, thinking about the possible combinations.
I like Buyer's Kobra Mandolin because it is small and very easy to handle. It is ideal if what you are looking for is an instrument basically for laminating , whether large or small ingredients.
In the first case we can use the accessory to press when cutting, in the second we can do it without it with a little care; as I have done this time with the mushrooms and cherries. The result is very good.
Tokyo Design textured plates and bowl , Kobra de Buyer mandolin , Edmond Fallot honey mustard and Edmond Fallot tarragon vinegar
Ingredients
- lettuce hearts
- anchovies in vinegar
- cherries
- Mushrooms
- Trilloliva extra virgin olive oil
- Vinegar of Modena del Duca , or Edmond Fallot tarragon vinegar
- Honey Mustard and Balsamic Vinegar Edmond Fallot
- Salt
Preparation
- We plate up placing the fresh and drained lettuce as a base.
- With the help of the mandolin, we cut the mushrooms into slices at the widest part so that they look like petals.
- Pit the cherries (with the help of the OXO pitter ) and slice them and place them on the mushroom petals.
- Take the marinated anchovy fillets, roll them up on themselves and alternately place them among the cherries. We can buy the anchovies ready-made or make them ourselves.
- In a bowl, mix 9 tablespoons of oil with 3 tablespoons of tarragon vinegar , add 2 tablespoons of mustard , a little salt and beat with a fork, or else the same proportions but with balsamic vinegar. We leave the sauces in bowls so that everyone can season their dish to their liking.
An original salad, very colorful, with simple and seasonal ingredients, very economical and that will make us look great at our summer dinners.
Tokyo Design textured plates and bowl , Edmond Fallot honey mustard and Edmond Fallot tarragon vinegar
