Roller salad

Name: Roller salad
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 200 g Shallots; 250 g Mushrooms; 100 g Sugar; 200 ml white balsamic vinegar; 7-10 Tbsp Salt; 7-10 Tbsp freshly ground black pepper; 2 (125 g each) Mug Mozzarella balls; 200 g Courgette; 125 g Rocket; 1 Head of lettuce (e.g. Lollo Bianco); 3 TABLESPOONS Olive oil; 1/4 (approx. 300 g) Charantaise melon; 7-10 Tbsp Chervil

AUTHOR
Eunice Scott

DIFFICULTY
easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 4

200 g Shallots
250 g Mushrooms
100 g Sugar
200 ml white balsamic vinegar
7-10 Tbsp Salt
7-10 Tbsp freshly ground black pepper
2 (125 g each) Mug Mozzarella balls
200 g Courgette
125 g Rocket
1 Head of lettuce (e.g. Lollo Bianco)
3 TABLESPOONS Olive oil
1/4 (approx. 300 g) Charantaise melon
7-10 Tbsp Chervil

Directions

1
Peel the shallots. Clean and possibly wash the mushrooms. Caramelise the sugar in a pan over low heat (not too dark). While stirring constantly, deglaze with vinegar and 75 ml water, bring to the boil, add shallots and season with salt and pepper.
2
Simmer at low heat for 8-10 minutes. After half of the time add the mushrooms. In the meantime, pour the mozzarella into a sieve and drain well. Clean, wash and slice the zucchini.
3
Wash the rocket and lettuce and drain well in a sieve. Remove the vinaigrette from the heat and carefully stir in the oil. Leave to cool. Seed melon with a tablespoon. Use a ball cutter to cut out balls from the melon pulp.
4
Mix the rocket, lettuce, melon, mozzarella, zucchini, shallots and mushrooms with the caramelized vinaigrette and arrange on four plates. Serve garnished with chervil as desired.