Champignon Salat Mit Ei (German Mushroom & Egg Salad) |
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Prep Time: 10 Minutes Cook Time: 0 Minutes |
Ready In: 10 Minutes Servings: 4 |
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(Translation: Mushroom Salad with Egg.) This is an authentic modern German recipe I acquired while living in Germany. It is very pretty for a dinner party and is light and refreshing tasting. I translated this from a German version I found in Kochen und Geneissen magazine. I made my salad with the rocket leaves, which have a nutty, peppery taste. Ingredients:
1 small onion, finely chopped |
1 hard-boiled egg, chopped |
1/2 bunch fresh chives, snipped |
2 tablespoons white wine vinegar (or to taste) |
1 tablespoon german mustard or 1 tablespoon prepared brown mustard |
salt |
white pepper, to taste |
1 pinch sugar |
3 -4 tablespoons extra virgin olive oil |
250 g white button mushrooms, sliced |
50 g fresh rocket (arugula) or 50 g watercress |
cooked bacon, crumbled, as a garnish (optional) |
Directions:
1. Set out four serving plates.
2. Divide the rocket leaves into four bundles and place them on each plate.
3. Divide the sliced mushrooms into four portions and place each atop the rocket leaves, making a cross shape on each plate.
4. Sprinkle chopped egg over the mushrooms.
5. Whisk together (or use a blender) the dressing ingredients (vinegar, mustard, sugar, and oil) adding salt& pepper to taste.
6. Whisk in some of the snipped chives and the onions.
7. Drizzle over each salad right before serving.
8. Garnish with crumbled cooked bacon and remaining chives, if desired. Serve immediately.
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