Salad with Marinated Zucchini, Mushrooms, and Mascarpone
Salads • Russian
Description
Salad with Marinated Zucchini, Mushrooms, and Mascarpone
Ingredients
- Mascarpone Cheese Unagrande 10 oz
- Marinated mini artichokes 0 oz
- Olive Oil 8 tablespoons
- Champagne Vinegar 4 tablespoons
- Sugar 1 teaspoon
- Cress salad to taste
- Salt to taste
- Ground Black Pepper to taste
- Soy Sauce 4 tablespoons
- Pad Thai Sauce 2 tablespoons
- Young zucchini 2 pieces
- Aspen mushrooms 5 oz
- French Baguette 4 pieces
Step-by-Step Guide
Step 1
Grate the zucchinis into thin strips using a special grater. Drizzle with vinegar and olive oil, add chopped artichokes, sugar, salt, pepper, and mix. Place in the refrigerator for half an hour.
Step 2
Toast the baguette slices in the oven for 15 minutes at 355°F. Then crush into small pieces using a mortar.
Step 3
Whip the mascarpone with olive oil using a mixer for 1-2 minutes. Add a pinch of salt and pepper, mix, and set aside.
Step 4
Combine all the ingredients for the dressing: olive oil (4 tablespoons), soy sauce, sweet Thai sauce, and salt.
Step 5
Wash the mushrooms well, clean them of sand, and slice them into small pieces. Sauté for 7-10 minutes in olive oil until golden brown. At the end, season with salt and pepper, mix, and remove from heat.
Step 6
On a flat plate, pour a little dressing, place the mascarpone in the center of the plate. Carefully layer the zucchini and mushrooms on top of the cheese, sprinkle with croutons and cress.
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