Meadow salad with fried mushrooms in tomato vinaigrette

Name: Meadow salad with fried mushrooms in tomato vinaigrette
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 200 g Mushrooms; 3 TABLESPOONS Oil; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 200 g mixed wild herbs (e.g. garlic rocket, dandelion, sorrel, sheep's milk, chickweed, daisies); 100 g Baby Romaine Lettuce; 1 Onion; 2 Tomatoes; 4 TABLESPOONS White wine vinegar; 1/2 TEASPOON Honey; 4 TABLESPOONS Olive oil

AUTHOR
Sheila Zhang

DIFFICULTY
very easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 4

200 g Mushrooms
3 TABLESPOONS Oil
7-10 Tbsp Salt
7-10 Tbsp Pepper
200 g mixed wild herbs (e.g. garlic rocket, dandelion, sorrel, sheep's milk, chickweed, daisies)
100 g Baby Romaine Lettuce
1 Onion
2 Tomatoes
4 TABLESPOONS White wine vinegar
1/2 TEASPOON Honey
4 TABLESPOONS Olive oil

Directions

1
Clean and clean the mushrooms, if necessary cut off the stalk and halve or quarter them according to size. Heat the oil in a pan and fry the mushrooms until golden brown. Season with salt and pepper
2
Wash the herbs, shake dry, sort and possibly cut into small pieces. Wash salad, spin dry and cut into bite-sized pieces. Peel and finely chop the onion. Wash tomatoes, grate dry, remove seeds and cut into small cubes. Whip vinegar with salt, pepper and honey, stir in olive oil. Add onion and diced tomatoes
3
Mix herbs, salad and mushrooms, pour vinaigrette over them and arrange in small bowls