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🍽️ Watercress Salad with Fried Mushrooms and Zucchini

308 kcal · 30 min · 4 servings

Ingredients

• 150 g mushrooms
• 3 tbsp butter
• 2 slices white bread
• 1 carrot
• 1 small zucchini
• 0.5 radishes
• 1 bunch watercress
• 2 tbsp apple cider vinegar
• 2 tbsp walnut oil
• 4 tbsp vegetable oil
• salt
• pepper (from the mill)

Instructions

1. 1. Thoroughly wash the mushrooms.
2. 2. Slice the mushrooms into thin pieces.
3. 3. Heat one and a half tablespoons of butter in a pan.
4. 4. Fry the mushroom slices briefly in the hot butter.
5. 5. Season the mushrooms with salt and pepper.
6. 6. Cut off the hard crust from the white bread.
7. 7. Toast the bread slices in the remaining butter until golden brown.
8. 8. Place the toasted bread slices on kitchen paper.
9. 9. Blot the excess fat from the bread.
10. 10. Peel the carrot.
11. 11. Wash the zucchini.
12. 12. Slice the carrot and zucchini into long, thin strips using a peeler.
13. 13. Cut the strips into half-centimeter wide pieces if necessary.
14. 14. Wash the radishes.
15. 15. Remove the stems from the radishes.
16. 16. Slice the radishes into thin pieces.
17. 17. Wash the watercress.
18. 18. Tear the watercress into small pieces.
19. 19. Mix vinegar with salt and pepper in a bowl.
20. 20. Stir walnut oil and vegetable oil into the vinegar mixture.
21. 21. Mix all salad ingredients with the dressing.
22. 22. Plate the salad.
23. 23. Serve the salad immediately.

Nutrition per serving

• kcal: 308
• Protein: 5 g · Fett/Fat: 25 g · Carbs: 16 g