SALAD RECIPES

FENNEL AND MUSHROOM SALAD

Ingredients

30gm. Dried mushroom
1 cup Dry white wine
3/4 cup Sour cream
1 tablespoon Caraway seeds
1/4 cup Chopped fresh chives
2 cups Water
2 Fresh fennel bulbs
Salt and pepper to taste

Instructions

  • In a medium saucepan boil dried mushrooms in wine for 5 minutes
  • Drain and dry on paper towels
  • Slice mushrooms, mix with sour cream, caraway seeds and chives
  • In a saucepan, bring 2 cups water to a boil, drop in the fennel bulbs for 3 minutes.
  • Cool and slice bulbs crosswise
  • To serve, arrange on a bed of fennel, on serving plates or a platter, and heap mushrooms on top

WILD MUSHROOM SALAD WITH WARM BALSAMIC VINAIGRETTE

Ingredients

2 teaspoons Olive Oil
6 cups Mixed wild mushrooms
1 teaspoon Salt
4 cups Mixed green, Pepper to taste

FOR THE VINAIGRETTE

2 tablespoons Olive oil
2 Shallots - minced
1 Garlic clove - minced
1/4 cup Dry white wine
1/4 cup Chicken broth
1/4 cup Balsamic vinegar
1 tablespoon Fresh Thyme leaves - chopped
1/2 teaspoon Salt,Freshly ground pepper to taste

Instructions

  • In a medium skillet, heat 1 teaspoon oil. Sauté shallots and garlic for 2 minutes until they are browned. Add wine, chicken broth and vinegar.
  • Simmer until reduced by half, about 10 minutes. Stir in remaining teaspoon oil, thyme, salt and pepper
  • Prepare vinaigrette as above. In a large skillet heat olive oil and sauté mushrooms for about two minutes until tender. Add salt and pepper to taste. Cool, set aside
  • To serve, divide greens among 4 serving plates, top with mushrooms, spoon warm vinaigrette over all and serve immediately.

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