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🍽️ Sautéed mushrooms on fresh salad with tomato dressing

105 kcal · 30 min · 4 servings

Ingredients

• 4 Tomatoes
• 2 Shallots
• 4 tbsp Balsamic Vinegar
• 2 tbsp Apple Juice
• Salt
• Pepper (freshly ground)
• 2 tbsp Olive Oil
• 200 g Button Mushrooms
• 2 tsp Lemon Juice
• 300 g mixed leaf salad (e.g. head lettuce, iceberg lettuce, Lollo Rosso, oak leaf etc. )
• 1 bunch fresh herbs (chives, parsley, basil, dill)
• 1 tsp Rapeseed Oil (to grease the pan)

Instructions

1. 1. Make a cross-shaped cut on the bottom of the tomatoes.
2. 2. Pour boiling water over the tomatoes.
3. 3. Peel off the loosened skin.
4. 4. Cut the tomatoes in half.
5. 5. Remove the seeds and the hard stem bases.
6. 6. Cut the tomato flesh into small cubes.
7. 7. Peel the shallots.
8. 8. Dice the shallots finely as well.
9. 9. Whisk the balsamic vinegar with the apple juice.
10. 10. Season the mixture with salt and pepper.
11. 11. Stir the olive oil into the dressing base.
12. 12. Fold in the tomato and shallot cubes into the dressing.
13. 13. Season the vinaigrette to taste.
14. 14. Wash the herbs.
15. 15. Shake the herbs dry.
16. 16. Set aside some fresh herb leaves.
17. 17. Finely chop the rest of the herbs.
18. 18. Mix the chopped herbs into the vinaigrette.
19. 19. Wipe the field mushrooms clean with a damp cloth or brush them.
20. 20. Slice the mushrooms.
21. 21. Drizzle the mushroom slices with lemon juice.
22. 22. Clean the leaf salads.
23. 23. Spin the salads dry.
24. 24. Tear the salad leaves into bite-sized pieces.
25. 25. Grease a non-stick pan with rapeseed oil.
26. 26. Fry the field mushrooms briefly on both sides.
27. 27. Arrange the leaf salads on the plates.
28. 28. Place the sautéed mushrooms on the salad.
29. 29. Pour the vinaigrette over the dish spoonful by spoonful.
30. 30. Garnish the salad with the reserved herbs.
31. 31. Serve the dish.

Nutrition per serving

• kcal: 105
• Protein: 4 g · Fett/Fat: 7 g · Carbs: 6 g