Champignon Salat Mit Ei German Mushroom Egg Salad Food

THE BEST EGG SALAD

Steps:

• Cover the eggs with at least 2 inches of water in a medium saucepan and bring to a rolling boil. Remove from the heat, cover and let sit for 10 minutes. Transfer the eggs to a bowl of ice water to cool completely.
• Mix together the mayonnaise, celery, onions, parsley, mustard, lemon juice, 1/2 teaspoon salt and a few grinds of black pepper in a medium bowl. Peel and roughly chop the eggs, add to the mayonnaise mixture and toss gently to combine. Serve right away, or cover and refrigerate for up to 2 days.

GERMAN MUSHROOM SALAD

Steps:

• Wash and peel fresh mushrooms, slice finely and sprinkle with lemon juice. Beat the yolk with salt, pepper and the rest of lemon juice, and put the garlic clove through the garlic press into the yolk mixture.
• Gradually add the olive oil.
• Chop the parsley and add into the dressing.
• Pour the dressing over the mushrooms.

GERMAN EGG SALAD

Steps:

• cut all ingredients into small pieces and mix together.
• refrigerate for one hour.

CHAMPIGNON SALAT MIT EI (GERMAN MUSHROOM & EGG SALAD)

Steps:

• 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.

GEMISCHTER ROHKOST SALAT (MIXED SALAD PLATE)

Steps:

• Peel celery root. Cut into 1/4-inch-wide slices. Cut slices into 1 1/2-inch pieces. Place in saucepan and cover with water. Bring to boil on high heat; reduce to a simmer. Simmer until just barely tender. Drain. Place in a bowl. Toss with enough vinaigrette to very lightly coat. Cover and refrigerate.
• Place carrots in a separate bowl. Toss with enough vinaigrette to very lightly coat. Cover and refrigerate.
• Place cucumbers in a separate bowl. Toss with enough vinaigrette to very lightly coat. Cover and refrigerate.
• Place beets in a separate bowl. Toss with enough vinaigrette to very lightly coat. Cover and refrigerate.
• Presentation: Arrange butter lettuce on a platter. Arrange the four salads separately on lettuce and garnish with tomato wedges and dill sprigs.
• **To prepare vinaigrette, whisk together 2 to 3 tablespoons granulated sugar, 2/3 cup water and 2/3 cup cider vinegar, while continuing to whisk, add 2/3 cup vegetable oil in a slow stream, mixing well. Whisk in salt and pepper to taste.