Champignon Salat Mit Ei (German Mushroom & Egg Salad)

Total Time
10mins
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.

Ingredients Nutrition

Directions

  1. Set out four serving plates.
  2. Divide the rocket leaves into four bundles and place them on each plate.
  3. Divide the sliced mushrooms into four portions and place each atop the rocket leaves, making a cross shape on each plate.
  4. Sprinkle chopped egg over the mushrooms.
  5. Whisk together (or use a blender) the dressing ingredients (vinegar, mustard, sugar, and oil) adding salt& pepper to taste.
  6. Whisk in some of the snipped chives and the onions.
  7. Drizzle over each salad right before serving.
  8. Garnish with crumbled cooked bacon and remaining chives, if desired. Serve immediately.
Most Helpful

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.

Sackville September 29, 2002

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.

Derf March 30, 2003