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Top > Earthy Delights Recipes > Earthy Delights Gourmet Recipes > Salads > Chanterelle Salad |
Chanterelle Salad
This is a super accompaniment for grilled fish, and beats the standard potato salad (yawn) and cole slaw (super yawn) that everyone seems to want to serve in the summer. Not that I have anything against potato salad and cole slaw - but it can't possibly compare to the medley of flavors that result from the combination of sun-dried tomatoes, lemon, balsamic vinegar, basil, and chanterelles that are in this salad. Do yourself and your guests a favor and serve this at room temperature. It will make a big difference in the way the flavors are presented.
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Ingredients:
3 cups fresh Chanterelle mushrooms, quartered
1 teaspoon garlic, minced
1 cup tomatoes, peeled, seeded and diced
2 tablespoons fresh basil, chopped
3 tablespoons extra virgin olive oil
3 tablespoons fresh lemon juice
1 tablespoon aged balsamic vinegar
1/2 cup sun-dried tomatoes, diced fine
1/4 cup Italian parsley, chopped
Preparation:
Preheat the oven to 400 F.
Combine the mushrooms, garlic and olive oil in a mixing bowl. Toss to combine thoroughly. Spread on a baking sheet and place in the oven until the mixture turns light brown. Watch carefully, as the mixture can quickly overcook.
Remove, toss with the remaining ingredients, and permit to cool.
Serve at room temperature.
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