Original Edelweiss salad with Korean carrots, peppers, and mushrooms

Country kitchen

The Edelweiss salad varies in its ingredients, but is always beautiful and impressive when served. This version is prepared with Korean carrots, bell peppers, and mushrooms.

Preparing it is a joy – just chop the ingredients and arrange them on a specially designed platter. If you don't have one, you can use a large flat plate, carefully separating the salad ingredients. The dressing should be placed in the center in a small gravy boat or shot glass. Olive oil, vinegar, or lemon juice can also be served in individual bottles.

When mixing the sauce, it's best to add vinegar in portions to avoid overacidification. You can substitute lemon juice for the vinegar for a more delicate, subtle flavor.

Preparation time: 30 minutes. Serves 4.

Ingredients:

champignons – 300 g;
bell pepper – 3 pods.;
Korean carrots – 300 g;
chicken fillet or thigh – 1 pc.;
tomato – 3 pcs.;
yesterday's loaf of bread - 150 g;
olive oil – 3-4 tablespoons;
mustard – 1 teaspoon;
light wine vinegar – 1 tbsp;
salt - a pinch;
ground pepper - a pinch.

How to make Edelweiss salad

The chicken thigh should be cooked first, allowing it time to cool slightly before serving. Boil the chicken. Then, add a couple of tablespoons of oil to a preheated frying pan and fry for 5 minutes on each side, covered. Once the chicken has cooled slightly, shred it or cut it into cubes.

Slice the mushrooms thinly, preserving their shape. Saute the mushrooms in the same oil you fried the chicken in until soft, about 4-5 minutes. If desired, you can fry the mushrooms for a crispier finish.

Wash the bell pepper, remove the seeds, and cut into strips approximately 5 mm wide. Dice the tomatoes, discarding any loose seeds. For easier handling, cut the carrots into 4-5 cm long strips.

Cut a loaf of bread into small cubes. It's best to use bread that's 2-3 days old, as this will reduce crumbs. Heat a dry frying pan and toast until crispy. You can fry the loaf in butter if you prefer firmer, more flavorful croutons.

In a bowl, mix the dressing: beat the olive oil with the wine vinegar with a fork, add mustard, salt, and pepper. Add to the salad. Stir.

The Edelweiss salad with Korean carrots is ready. Garnish with fresh herbs when serving.

Bon appetit!