Hi all.
Today we will move to the north and make a very tasty, crisp and sonorous winter salad.
Its lovely is that the meat component can be anything. War, buzenina, smoked ham, even boiled or fried bird or meat will perfectly play a role in this ensemble.
The original uses raw champignons, but we had a preserved bank, we added them, which, unfortunately, lowered the level of the dish. An original reading, when mushrooms are felt and do not add excess moisture, is really better, so the experiments are inappropriate here)).
Product set:
- Vetshchina, 300 gr.
- Champignons (preferably raw), 100 gr.
- Iceberg salad, half of Kochan,
- Cheese, 100 gr.
- Vegetable oil, 8 tbsp. l.
- Lemon juice, 2 tbsp. l.
- Sugar, 1 tsp.
- Mustard, 1 tsp.
- Garlic, 1 tooth
- Bread on crackers
- Salt
We cut bread with slices, rub with garlic, cut into a cube. We cut the ham into strips, rub the cheese on a large grater. Raw champignons thoroughly wash, cut into strips or thin plates.
Fry the bread in butter to a crunchy crust. We add up in the process.
Vegetable oil, lemon juice, sugar and mustard shake the corolla until smooth.
We tear the salad with our hands, put everything in a bowl, season, mix, droop to taste.
Serve with crackers.
Bon appetit!
