Chanterelle and cheese salad
Description
I suggest this recipe for a chanterelle and cheese salad to those who enjoy layered salads, as well as to all mushroom lovers. I absolutely adore it, first of all, for its wonderful taste, and secondly, because this dish is very easy to prepare. Essentially, all the ingredients are already ready—we only need to sauté the chanterelles. By the way, it's the chanterelles that give the salad its special flavor. I've tried making it with other mushrooms, but it just wasn't the same. Overall, this is a fantastic seasonal dish, and as soon as the first mushrooms appear in the forest, I make this chanterelle and cheese salad at home. By the way, you can also use frozen chanterelles here, which means you can enjoy this amazing dish all year round.
Instructions
- 1
Step 1
First, we need to sauté the chanterelles together with the onion until cooked, then season with salt and pepper. Set aside a couple of mushrooms for garnish, and place the rest on a plate, spreading a thin layer of mayonnaise over them.
- 2
Step 2
Boil the eggs hard and chop them finely, place them on top of the mushrooms and spread mayonnaise over them.
- 3
Step 3
Rinse the cabbage and chop it, sprinkle with salt and slightly squeeze the cabbage with your hands, then spread it in a layer on a plate and again coat everything with mayonnaise.
- 4
Step 4
Then we make a layer of canned corn.
- 5
Step 5
And sprinkle the salad with cheese grated on a coarse grater.
- 6
Step 6
Finally, garnish it with chanterelles and fresh dill. The salad is ready, and believe me, it's incredibly delicious.