Ingredients for Champignon Salat Mit Ei German Mushroom Egg Salad
- 1 tablespoon finely chopped red onion
- 2 hard-boiled eggs, finely chopped
- 2 tablespoons finely chopped chives
- 2 tablespoons white wine vinegar
- 1 teaspoon Dijon mustard
- salt to taste
- pepper to taste
- Sugar
- 4 tablespoons olive oil
- 1 cup of thinly sliced mushrooms
- 4 cups of arugula (rocket) leaves
- 2 tablespoons crumbled cooked bacon
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How to Make Champignon Salat Mit Ei German Mushroom Egg Salad
- Prepare the dressing: In a small bowl, whisk together 2 tablespoons white wine vinegar, 4 tablespoons olive oil, 1 teaspoon Dijon mustard, and salt and pepper to taste. Stir in 2 tablespoons finely chopped chives and 1 tablespoon finely chopped red onion.
- Arrange the salad: Divide 4 cups of arugula (rocket) leaves among four serving plates.
- Arrange the mushrooms: Divide 1 cup of thinly sliced mushrooms evenly among the four plates, arranging them in a cross pattern atop the arugula.
- Add the egg: Sprinkle 2 hard-boiled eggs, finely chopped, over the mushrooms on each plate.
- Drizzle with dressing: Just before serving, drizzle the prepared dressing over each salad.
- Garnish and serve: Garnish with 2 tablespoons crumbled cooked bacon and remaining chives (optional). Serve immediately.
Nutrition Information (Approximate per serving)
Sodium
1 g
Sugar
38g
Fat
12g
Carbs
7g
