Roast Beef and Chanterelle Salad
Salads • European
Description
The recipe was shared with us by John Smith, the head chef of a popular American restaurant.
Ingredients
- Pickled Chanterelles 15 oz
- Thyme 4 sprigs
- Mushroom seasoning 20 fl oz
- Butter 5 oz
- Parmesan Cheese 0 oz
- Beef chuck roast 5 oz
- Avocado 10 oz
- Sesame Oil 5 fl oz
- Grated Ginger Root 0 oz
- Olive Oil 5 fl oz
- Toasted Sesame 0 oz
- Soy Sauce 0 fl oz
- Corn Salad 5 oz
Step-by-Step Guide
Step 1
Rinse the chanterelles and pat them dry with a paper towel.
Step 2
Heat the skillet and sauté the mushrooms in half of the butter with thyme until cooked through.
Step 3
Place the chanterelles on a paper towel to remove excess oil.
Step 4
Pour the broth into the skillet and add the second half of the butter. Simmer the liquid over low heat until it thickens into a sauce.
Step 5
Slice the roast beef thinly.
Step 6
Wash and sort the lettuce leaves.
Step 7
Prepare the second sauce. Whisk together sesame oil, finely diced ginger, olive oil, white sesame seeds, and soy sauce.
Step 8
Cut the avocado into random pieces.
Step 9
Drizzle the chanterelles with mushroom broth sauce.
Step 10
Combine all the ingredients together.
Step 11
Dress the salad with sesame oil dressing.
Step 12
Sprinkle with Parmesan. Serve!
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