Salad
Description
Mushroom Basket Salad is just one of the possible variations on the mushroom theme. If desired, you can slightly change the filling or use different types of mushrooms.
Instructions
- 1
Step 1
1. The recipe for the "Mushroom Basket" salad is quite simple. First, wash and boil the potatoes and chicken fillet (you can substitute with lean meat). Meanwhile, drain the marinated mushrooms—in this case, champignons—into a colander to let the liquid drip off.
- 2
Step 2
2. Line a deep salad bowl with plastic wrap. This recipe is an "upside-down" salad, but you can also assemble the salad in reverse order. In that case, plastic wrap won't be needed. Place the mushrooms in the bowl, with stems facing up and caps facing down. Wash the fresh herbs, dry them, and chop finely. Sprinkle the herbs over the mushrooms in the bowl.
- 3
Step 3
3. Cool and peel the cooked potatoes. Then grate them on a medium or coarse grater and place into a salad bowl. Season with salt and pepper to taste.
- 4
Step 4
4. Brush the potatoes with mayonnaise, optionally adding garlic pressed through a garlic press.
- 5
Step 5
5. Cool the cooked fillet and cut into small cubes. Place as the next layer in the salad bowl.
- 6
Step 6
6. Salt and pepper to taste. Spread with mayonnaise.
- 7
Step 7
7. Now you can wrap the top with plastic wrap and let it sit for a while.
- 8
Step 8
8. Before serving, prepare a flat dish or plate of suitable size.
- 9
Step 9
9. Carefully flip onto a serving plate and remove the salad bowl. That's it, the "Mushroom Basket" salad is ready to be served at home.