Salad with salted boletus mushrooms
Description
The salad is quick and easy to prepare. There are several variations of salad with salted boletus mushrooms. A more budget-friendly version allows you to make this dish using offal—liver or even kidneys. The festive version of the salad with salted boletus mushrooms calls for beef only. Here's a little secret: the taste of the salad changes significantly depending on the type of beef used—boiled, fried, or roasted. The calorie content varies as well ;) Nevertheless, each of these options has its advantages, giving you the chance to find your favorite version of this recipe. Today I'll tell you: the salad is ready to serve.
Instructions
- 1
Step 1
Rinse the boletus mushrooms thoroughly under running water. Cut the large mushrooms into pieces, leave the small ones whole. Season with pepper, drizzle with vinegar, mix well, and refrigerate.
- 2
Step 2
Cut the meat component (in my case, a piece of cold roasted beef) into pieces—approximately the same size as the mushrooms, but you can slice it into strips if you prefer.
- 3
Step 3
Wash the salad and dry it on a towel. Tear it by hand.
- 4
Step 4
Peel the onion and slice it into thin half-rings. Rinse overly pungent onion under a stream of cold running water.
- 5
Step 5
Wash the tomatoes and cut them—into wedges or slices, for example.
- 6
Step 6
Add oil, onion, and meat to the bowl with the milk mushrooms, mix well. Place onto a plate with salad, top with tomato pieces. Sprinkle with sesame seeds and serve.