Oyster mushroom salad with green apple and cherry tomato marinade

“I am Irina, a restaurateur. I have created menus and concepts for public catering facilities for eighth year already, but beyond that I always try to take on new challenges in the world of gastronomy and participate in new, beneficial projects. From my early age, cooking and food was associated for me with the search for novelty, and it was in the process of searching and experimenting that I realized that cooking is an area that should definitely become a major part of my life. Cooking is a field of art that fills you with all the emotional components, requires a lot of love, attention and courage, you are constantly in the process of learning and discovery”, - Irina Eliozishvili

Preparation Time

30-60 mn

Difficulty

Medium difficulty

CAL

250-500 calories

Type of Food

Starter

Goes with

Borjomi with citrus & ginger flavor

Ingredients

Portions :

Arugula

20 gram

iceberg

20 gram

Beetroot leaf

125 gram

Basil

3.5 gram

Kimchi seasoning

15 gram

Wood ear mushroom

50 gram

cherry tomato marinade

4 gram

apple marinade

3 gram

green apple marinade

20 gram

Parmesan

3.5 gram

mixed nuts with spices

2.5 gram

Olive oil

4 milliliter

green apple marinade:

green apple

120 gram

dijon mustard

10 gram

Honey

10 gram

grape vinegar (Pont)

25 milliliter

water

75 milliliter

Salt

0.5 a pinch

cherry tomatoes marinade:

Cherry tomatoes

120 gram

dijon mustard

10 gram

balsamic vinegar

25 milliliter

Honey

10 gram

Salt

1 a pinch

water

25 milliliter

Olive oil

7.5 milliliter

green dressing:

Lemon

0.5 piece

lyme

0.5 piece

pie nuts

45 gram

Mint

7.5 gram

Coriander

22.5 gram

Dill

12.5 gram

Parmesan

25 gram

Olive oil

12.5 milliliter

water

40 milliliter

Cream cheese

30 gram

Sour cream

25 gram

Salt

0.5 teaspoon

Kimchi seasoning

sriracha

7.5 gram

mustard

10 gram

Honey

12.5 gram

Salt

0.5 a pinch

grape vinegar

9 milliliter

Olive oil

13.5 milliliter

step

Cherry tomatoes marinade: in a bowl pour water, balsamic vinegar (not thickened), olive oil, add honey, Dijon mustard, salt and whisk well so that all the ingredients dissolve well. Cut the cherry tomatoes by halves, put in the resulting liquid and store in the fridge (1 week storage is recommended).

step

Green dressing: chop the greens coarsely, chop the mint, put in a blender bowl, squeeze the lemon and lime, add the olive oil, peanuts, water and blend well. Transfer the resulting mass into a bowl, add dairy products by weight, finely grate parmesan cheese, sprinkle with salt and mix well. The sauce is ready (3 days storage is recommended)

step

Kimchi dressing: Put all ingredients in the bowl of a hand blender, insert the head of the hand blender to the bottom in and blend well to make an emulsion. If you don't have a hand blender, put all the ingredients except the oil in a deep bowl, mix well with a whisk, then add the olive oil, beating quickly and whisk to create an emulsion (1-2 weeks storage is recommended).

step

Cut the beetroot leaves into medium sized chunks, peel the arugula from the stems, chop the basil leaves, chop the iceberg into thin slices, put them in a bowl, pour the kimchi dressing over them and mix gently.

step

Transfer the salad leaf mixture to the desired plate, place the oyster mushrooms pre-fried in olive oil/salt/pepper, add the cherry tomato marinade, green apple marinade, parmesan cheese, drizzle with the green sauce and sprinkle with the spiced nut mixture.

Serve

The salad is ready, enjoy it.

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