Lukewarm Vegetable Salad with Maypole and Chanterelles

Rating: 3.00 / 5.00 (3 Votes)

Total time: 45 min

Servings: 4.0 (servings)



Pear wedges:


A delicious recipe for the asparagus season:

Preheat the oven to 100 °C.

Maibock Slide an oven rack into the middle rack of the oven and place a drain tray underneath. Sear the saddle of venison briefly on all sides in a roasting pan with oil at a low temperature. Transfer to the oven rack and roast until pink through, about half an hour. Turn to the other side in a frying pan at low temperature in melted butter, season with salt and season with pepper. A little oriental coffee salt tastes very good here.

Vegetables Grate the peel of the lemon. Remove the peel from the lower third of the asparagus spears, remove the woody ends, cut them in half lengthwise and cut them diagonally into pieces one to two centimeters long. Remove the skin from the carrots, quarter them lengthwise, and cut them into one to two-inch-long sticks. Remove the skin from the kohlrabi, cut in half and slice into narrow wedges. Blanch asparagus spears, carrots and kohlrabi in salted water, rinse in cold water. Heat the vegetables with the clear soup in a frying pan. Add the ginger, halved garlic clove, chili peppers and a pinch of lemon zest with the olive oil and season with salt and pepper.

Sauté the mushrooms in the brown butter over medium heat for two to three minutes. Then season with chili salt, parsley and a pinch of lemon zest, dissolve the butter. Mix the mushrooms with the other vegetables.

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