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Mushroom salad with sunflower seeds
Cooking
Step 1
1. Peel the seeds, rinse in cold water, put on a paper towel, let dry. Heat a dry frying pan, fry the prepared seeds on it, stirring regularly, until they become golden. Remove from heat, pour the seeds into a bowl. 2. Rinse lettuce well under running cold water, dry, coarsely chop or tear with your hands. Wash the mushrooms, put them in a colander, let the water drain, cut into quarters, sprinkle with 1 tbsp. l. lemon juice. Melt the butter in a frying pan, put the mushrooms, fry them over high heat for 2-3 minutes. 3. Prepare salad dressing. Peel the garlic and finely chop. Rinse the parsley greens with running cold water, dry with a paper towel, finely chop. Mix garlic and herbs with vegetable oil and the remaining lemon juice, add salt and pepper to taste, beat lightly with a fork. Arrange lettuce leaves on plates. Mix the fried seeds and champignons, pour in the dressing, mix again, put on lettuce leaves.
Ingredients
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