← All recipes

🍽️ Creamy Arugula and Mushroom Salad with Crispy Cheese Cubes

431 kcal · 30 min · 4 servings

Ingredients

• 200 g arugula (2 bunch)
• 1 bunch spring onions
• 500 g chanterelles
• 2 tbsp germ oil
• salt
• pepper (from the mill)
• 300 g rye mixed bread (4 slice)
• 100 g finely grated Gouda
• 1 tbsp pumpkin seed oil
• 3 tbsp sunflower oil
• 2 tbsp white wine vinegar
• 1 tbsp sherry vinegar
• 0.5 tsp mustard
• 1 pinch sugar

Instructions

1. 1. Thoroughly wash the spring onions.
2. 2. Remove the tough ends of the spring onions.
3. 3. Slice the spring onions into thin rings.
4. 4. Wash the arugula (arugula is a type of leaf salad).
5. 5. Remove woody stems or wilted greens from the arugula.
6. 6. Dry the arugula in a salad spinner.
7. 7. Tear the arugula into bite-sized pieces by hand.
8. 8. Clean the chanterelle mushrooms (a type of mushroom) and remove dirt.
9. 9. Chop large chanterelles into smaller pieces if necessary.
10. 10. Heat oil in a frying pan.
11. 11. Sauté the chanterelles briefly in the pan.
12. 12. Season the mushrooms with salt and pepper.
13. 13. Place the bread slices on a baking sheet.
14. 14. Generously sprinkle cheese over the bread slices.
15. 15. Preheat the oven to 250 degrees Celsius.
16. 16. Bake the topped bread slices for approx. 5 minutes.
17. 17. Remove the hot bread slices from the oven.
18. 18. Cut the still hot cheese-bread slices into cubes.
19. 19. Whisk the vinegars together in a bowl.
20. 20. Add mustard, salt, pepper, and sugar to the vinegar.
21. 21. Whisk the oils into the vinegar mixture using a whisk.
22. 22. Finally, taste and adjust the dressing.
23. 23. Toss the arugula, mushrooms, and cheese cubes with the dressing.
24. 24. Artfully plate the salad.

Nutrition per serving

• kcal: 431
• Protein: 14 g · Fett/Fat: 25 g · Carbs: 37 g