Roll salad
- 200 g shallots
- 250 g Mushrooms
- 100 g Sugar
- 200 ml white balsamic vinegar li>
- span> Salt
- span> freshly ground black pepper
- 2 (à 125 g) Cup of mozzarella balls
- 200 g Zucchini li>
- 125 g Rauke
- 1 span> Head of lettuce (e.g. Lollo Bianco)
-
3 EL Olive oil - 1/4 (approx . 300 g) Charantaise melon
- Chervil
30 minutes
easy
- 1.
- Peel the shallots. Clean the mushrooms and wash them if necessary. Caramelize sugar in a pan over low heat (not too dark). Deglaze with vinegar and 75 ml water, stirring constantly, bring to the boil, add shallots and season with salt and pepper.
- 2.
- Simmer over low heat for 8-10 minutes. Halfway through the cooking time, add the mushrooms. In the meantime, pour the mozzarella into a sieve and drain well. Clean, wash and slice the zucchini.
- 3.
- Wash rocket and lettuce and drain well in a colander. Remove the vinaigrette from the stove and carefully stir in the oil. Let cool down. Core the melon with a tablespoon. Use a ball cutter to cut balls out of the melon pulp.
- 4.
- Mix the rocket, lettuce, melon, mozzarella, zucchini, shallots and mushrooms with the caramelized vinaigrette and arrange on four plates. Serve garnished with chervil if you like.
1 person approx.:
- 410 kcal li>
- 1720 kJ
- 16 g protein
- 21 g fat
- 38 g carbohydrates
Leave A Comment