Roll salad

For 4 people
  • 200 g shallots
  • 250 g Mushrooms
  • 100 g Sugar
  • 200 ml white balsamic vinegar
  • Salt
  • freshly ground black pepper
  • 2 (à 125 g) Cup of mozzarella balls
  • 200 g Zucchini
  • 125 g Rauke
  • 1 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
  • 1720 kJ
  • 16 g protein
  • 21 g fat
  • 38 g carbohydrates

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