Champignon Salat Mit Ei German Mushroom Egg Salad Recipes

Steps:

• cut all ingredients into small pieces and mix together.
• refrigerate for one hour.

Steps:

• Set out four serving plates.
• Divide the rocket leaves into four bundles and place them on each plate.
• Divide the sliced mushrooms into four portions and place each atop the rocket leaves, making a cross shape on each plate.
• Sprinkle chopped egg over the mushrooms.
• Whisk together (or use a blender) the dressing ingredients (vinegar, mustard, sugar, and oil) adding salt& pepper to taste.
• Whisk in some of the snipped chives and the onions.
• Drizzle over each salad right before serving.
• Garnish with crumbled cooked bacon and remaining chives, if desired. Serve immediately.

Steps:

• Put eggs into water to cover, bring to full boil, turn heat off and leave for 15 minutes.
• When timer goes off, run cold water over them til lukewarm.
• Cook the potatoes at the same time in another pan, just until fork tender.
• Drain and hold.
• Chop the almonds, celery, scallions and put into bowl large enough to hold all ingredients.
• Add the pickle relish and the Potatoes, now somewhat cooler.
• Peel and chop the eggs somewhat chunkily.
• If using processor, do a burst technique.
• Add the eggs to the salad ingredients.
• Mix the dressing, and combine with all the rest.
• Eat warm or cold, on bread or not.

Steps:

• Wash and peel fresh mushrooms, slice finely and sprinkle with lemon juice. Beat the yolk with salt, pepper and the rest of lemon juice, and put the garlic clove through the garlic press into the yolk mixture.
• Gradually add the olive oil.
• Chop the parsley and add into the dressing.
• Pour the dressing over the mushrooms.