News, views and insights
Newsletter
Sign up now and benefit from the latest offers and news about our events.
Recipe - Caesar Salad
This vegetarian version of the classic Caesar salad combines crispy fried oyster mushrooms with fresh leafy greens and a savory dressing. The light and balanced composition fits well into spring cuisine and works without meat, without losing anything. An uncomplicated dish that works equally well as a starter or a light main course.
– vegetarian –
This vegetarian version of the classic Caesar salad combines crispy fried oyster mushrooms with fresh leafy greens and a savory dressing. The light and balanced composition fits well into spring cuisine and works without meat, without losing anything. An uncomplicated dish that works equally well as a starter or a light main course.
– vegetarian –
Ingredients (for 4 people)
Oyster mushroom tempura
300 g oyster mushrooms
100 g flour
50 g wheat starch
1 tbsp olive oil
salt
Dressing
2 boiled eggs
2 tbsp mayonnaise
1 tbsp capers
2 pickles
2 tbsp Parmesan
a splash of apple cider vinegar
100 ml rapeseed oil
Salad
1 bunch radicchio
1 bunch radicchio tardivo
2 lettuce hearts
Garnish
croutons
Parmesan (to taste)
Preparation
First prepare the oyster mushrooms. Mix flour, wheat starch, olive oil, and salt with a little water until a light, fluid batter forms. Coat the cleaned oyster mushrooms in the batter and fry until crispy.
Wash the salad leaves and tear into bite-sized pieces. Blend all dressing ingredients until smooth.
Arrange everything and finish with croutons and Parmesan as desired.
Enjoy!
Ingredients (for 4 people)
Oyster mushroom tempura
300 g oyster mushrooms
100 g flour
50 g wheat starch
1 tbsp olive oil
salt
Dressing
2 boiled eggs
2 tbsp mayonnaise
1 tbsp capers
2 pickles
2 tbsp Parmesan
a splash of apple cider vinegar
100 ml rapeseed oil
Salad
1 bunch radicchio
1 bunch radicchio tardivo
2 lettuce hearts
Garnish
croutons
Parmesan (to taste)
Preparation
First prepare the oyster mushrooms. Mix flour, wheat starch, olive oil, and salt with a little water until a light, fluid batter forms. Coat the cleaned oyster mushrooms in the batter and fry until crispy.
Wash the salad leaves and tear into bite-sized pieces. Blend all dressing ingredients until smooth.
Arrange everything and finish with croutons and Parmesan as desired.
Enjoy!
