CHANTERELLE AND HAM SAUSAGE SALAD
Ingredients
Salad:
2 handfuls rocket
4 Sokołów ham sausages
2 handfuls fresh chanterelles
1 tablespoon olive oil
1 teaspoon butter
1/2 teaspoon hot paprika
salt
2 pcs pickled pepper
10 black olives
3 tablespoons pumpkin seeds
Dressing:
3-4 tablespoons olive oil
1 small clove garlic
1 teaspoon apple vinegar
1/ teaspoons honey
Himalayan salt
freshly ground pepper
Preparation
- Crush garlic in a press then add to the remaining dressing ingredients and mix until homogeneous.
- Fry pumpkin seeds on a dry pan. Julienne ham sausages, then put on a hot pan and fry, stirring occasionally, until nicely golden brown.
- Carefully wash and dry the chanterelles. Next, put them on a pan with a pre heated olive oil. Add salt and paprika and fry for 3-4 minutes until water evaporates. Add 1 teaspoon of butter and let it fry for additional 1-2 minutes. While frying, stir the chanterelles by gently shaking the pan.
- Remove pepper from the marinade, dry thoroughly using paper towel and cut into strips. Slice olives.
- On a platter put alternately all the salad ingredients, then pour the dressing.
