This delicious warm champignon mushroom salad is perfect as a light and flavorful side dish. The mushrooms are gently marinated with garlic, olive oil, and balsamic vinegar, then accompanied by crispy lamb's lettuce and tasty speck. An explosion of flavors and textures that will make your meal even more enjoyable.
Carefully clean the mushrooms, slice them and sauté them in a pan with two tablespoons of oil, the clove of garlic and the speck cut into strips
Cook over high heat for 2 or 3 minutes, then lower the flame, remove the garlic, and season with salt and pepper
Remove from heat and let cool slightly
Trim and wash the lamb's lettuce and arrange it on four individual plates
In a bowl, prepare a vinaigrette by emulsifying oil, balsamic vinegar, salt, and pepper, and dress the salad with it
Place the mushrooms with speck in the center of each plate
Serve immediately
Frying Pan
Bowl
Wooden Spoon
Italy, Lombardia
| Energy (kcal) | 74.24 |
| Carbohydrates (g) | 0.82 |
| of which Sugars (g) | 0.82 |
| Fat (g) | 5.29 |
| of which Saturates (g) | 0.95 |
| Protein (g) | 4.95 |
| Fiber (g) | 1.99 |
| Sale (g) | 0.11 |
