Mushroom Salad Recipe

Ingredients:

For the Salad:
	Champignon	400	Grams
	Curly Lettuce	1/2	Qty
	Tomato	1	Qty
	Olive Oil	1	Tbsp
	Lemon	1	Qty
	Charleston Pepper	1	Qty
	Fresh Onion	3	Sprig

For the Sauce:
	Olive Oil	2	Tbsp
	Mayonnaise	1	Tsp (large)
	Grape Vinegar	1	Tsp (large)
	Lemon Juice	1	Qty
	Salt	1/2	Tsp

For the Service:
	Olive Oil	1	Tbsp
	Black Olive (Sliced)	15	Qty

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Instructions:

1. Wipe the outer shells of your mushrooms with a clean damp cloth or peel them with a knife. Rub the peeled mushrooms with lemon, cut in half and cut into half rings. Squeeze the remaining lemon over them.
   

   
2. Boil the chopped mushrooms in boiling water with salt and lemon added for 4-5 minutes until they soften slightly. Meanwhile, prepare plenty of ice water in a deep bowl. Rinse the mushrooms and put them in ice water.
   
3. Cut the red onion in half and finely chop the piyaz in the form of rings. Add a teaspoon of salt to it, rub it lightly.
4. Rinse the lettuce and leave it in vinegar water for 20 minutes, then rinse and drain on a paper towel.
5. Peel and quarter the tomatoes and remove the cores in the middle. Finely chop the remaining meat.
   
6. For the sauce, mix olive oil, salt, vinegar or lemon juice, mustard and mayonnaise in a separate bowl to get a sauce consistency.
7. Drain the mushrooms from the water. Mix all the cooled ingredients in a deep bowl and add the sauce. Let rest with the sauce for 10-15 minutes.
   
8. Add canned corn and finely chopped gherkins to your salad and garnish with stale or diced toasted bread and slices of olives. Finally, you can drizzle thyme and olive oil and make a presentation. Bon Appetit!
   

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Vegetable Salad