Green asparagus salad with mushroom sauce and "Mesclean" salad

Category: Cold meals and snacks
Green asparagus salad with mushroom sauce and Mesclin salad

Ingredients

Green asparagus 90 g
Chicken eggs 2 pcs.
Salad 4 tbsp. l.
Tarragon cut 1 full tablespoon
Olive oil 2 tbsp. l.
Truffle oil 1 tsp
Grape vinegar 2 tsp

Cooking method

  • Mushroom sauce.
  • Boil the eggs, clean them, separate the whites from the yolks.
  • We cut the yolks, add olive oil - ordinary and truffle oil, a teaspoon of vinegar,
  • Green asparagus salad with mushroom sauce and Mesclin salad
  • emulsify with a blender.
  • Green asparagus salad with mushroom sauce and Mesclin salad
  • Coarsely cut the squirrels, add finely chopped tarragon, mix with the previously prepared yolk-oil mass.
  • Green asparagus salad with mushroom sauce and Mesclin salad
  • Asparagus wash, cut, blanch for 1 minute, quickly cool in cold water to complete the thermal process - in short, so as not to overcook. We put in the refrigerator for 10 minutes. Green asparagus is usually made al de (e) nte - "on the tooth", not soft, unlike white.
  • Mesclin salad - the collected greens are well washed, finely chopped, sprinkled with lemon juice and olive oil.
  • Green asparagus salad with mushroom sauce and Mesclin salad
  • Innings.
  • First put mushroom sauce on the bottom of a round salad bowl or deep plate,
  • Green asparagus salad with mushroom sauce and Mesclin salad
  • then asparagus,
  • Green asparagus salad with mushroom sauce and Mesclin salad
  • then the Mesclein salad.
  • Green asparagus salad with mushroom sauce and Mesclin salad

Note

Despite the intricate name, it is done quickly and easily, because the whole greenhouse is already growing in full in the country, and the asparagus is not over yet.
Reluctance to bother with rubbing yolks with butter - you can replace it with ordinary mayonnaise.
Mesclin salad is a mixture of wild and cultivated greens - sorrel, leaf mustard, watercress, rucola, snappy, lettuce, parsley, etc.
The main thing is that the leaves are young.

lettohka ttt
Delicious and healthy salad !!!!!
Mikhaska
Asparagus ... Truffle sauce ... Mmmm! So tender and so exquisite Olya!
MariV
Exquisitely ... invented too! Everything is self-grown, except for oils, eggs and vinegar!
Thank you girls for the tip!
Mikhaska
Quote: MariV
Exquisitely ... invented too
Well, that's it, basically, I agree. Eating asparagus is a rather strange activity for me (village, there is no way to go!). But, sauce! This is something, the right word!
MariV
But I love asparagus! I can, green, and so, raw, crush it!
dopleta
Olya, wonderful salad! And I love asparagus! How I envy you that it is growing with you, but that it doesn’t want to be with me. I made several attempts, I won't, I swore. And I want to ask - do you have a normal relationship with truffle oil? I just can't bring myself to befriend him,

it smells of rotten garlic to me, and I can't help myself

.
MariV
dopleta, Larissa, Thank you! I have been growing asparagus for a very long time, I managed to somehow grow from seeds. Now, if it grows, it will grow forever, unpretentious, with good care I break it out twice a year. Well, he respects organics and the sun.
Truffle oil - I'm used to it, I always add it to mashed potatoes and salad. Well, a little, of course. Maybe it has already disappeared .... At first, yes, the smell was a little stunned, and then I really liked it.
Well, sort of like French cheeses.
Tumanchik
Olga, what a beauty! I come from one juicy green color. Of course, I have not tried such butter, but since I love cheese, I am sure I will like it! Thank you very much!

that's when I'll fill the thread to you - you will feed it with this salad

dopleta
I love French cheeses, but I couldn't get used to the butter. And no one in the family. I added it drop by drop, but I still could smell it. I poured the expensive ones brought from Italy.
MariV
poured out? : girl-swoon: I could suggest, I would pay for the shipping!
MariV
Tumanchik, Ira, I will, I will!
dopleta
If I knew that there are such amateurs ...
MariV
There is, imagine! What smell? Mushroom. specific. manufacturers and recommend adding this oil a bit, in drops, not tablespoons
Mikhaska
I spread the chicken stuffed with mushroom filling with truffle oil before stuffing it in the oven. The aroma is so delicate, barely perceptible during baking ... It smells of wood, fallen leaves ... Fool you, how magical! It's a pity, by the end of baking, almost all of it is clogged with the smells of baked meat and mushrooms with onions.
Tumanchik
Quote: Mikhaska

I spread the chicken stuffed with mushroom filling with truffle oil before stuffing it in the oven. The aroma is so delicate, barely perceptible during baking ... It smells of wood, fallen leaves ... Fool you, how magical! It's a pity, by the end of baking, almost all of it is clogged with the smells of baked meat and mushrooms with onions.
stunned! how beautiful! just read you slobber
MariV
Whoa, but I only add this oil to warm mashed potatoes. Manufacturers do not recommend subjecting it (monsters!) To heat treatment!
Mikhaska
Well, I admire people who follow the rules! Maybe that's why you make great dishes, but I only have ... food. But sometimes delicious. I say: the village!
Well, if you think about it ... Truffles are used in hot dishes ... olive oil too .... So who's stopping us from spandoring truffle oil at our discretion?
MariV
Mikhaska, Ira, no one bothers, shpandor!

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