Prep 10 mins
Cook 0 mins
(Translation: Mushroom Salad with Egg.) This is an authentic modern German recipe I acquired while living in Germany. It is very pretty for a dinner party and is light and refreshing tasting. I translated this from a German version I found in "Kochen und Geneissen" magazine. I made my salad with the rocket leaves, which have a nutty, peppery taste.
- 1 small onion, finely chopped
- 1 hard-boiled egg, chopped
- 1⁄2 bunch fresh chives, snipped
- 2 tablespoons white wine vinegar (or to taste)
- 1 tablespoon German mustard or 1 tablespoon prepared brown mustard
- white pepper, to taste
- 1 pinch sugar
- 3 -4 tablespoons extra virgin olive oil
- 250 g white button mushrooms, sliced
- 50 g fresh rocket (arugula) or 50 g watercress
- cooked bacon, crumbled, as a garnish (optional)
- Set out four serving plates.
- Divide the rocket leaves into four bundles and place them on each plate.
- Divide the sliced mushrooms into four portions and place each atop the rocket leaves, making a cross shape on each plate.
- Sprinkle chopped egg over the mushrooms.
- Whisk together (or use a blender) the dressing ingredients (vinegar, mustard, sugar, and oil) adding salt& pepper to taste.
- Whisk in some of the snipped chives and the onions.
- Drizzle over each salad right before serving.
- Garnish with crumbled cooked bacon and remaining chives, if desired. Serve immediately.
This was great Heather! The perfect start to our Sunday lunch. It was easy to put together and the dressing was tasty, with a hint of mustard and the onions standing out. I didn't use nearly as many mushrooms as your version calls for though -- I found half that amount was just right.
Very nice salad, couldn't find any arugala or watercress, but I did find some lovely fresh mesculin (baby greens) and actually cut the first chives from the herb garden, barely up 4 inches, all very good! Cut the recipe in half , just two of us, didn't seem to make any difference, the taste was sutle, mustard, onion ,egg and chives, didn't overwhelm the mushrooms. We will do this one again, thanks for sharing.