Fresh champignon salad with capers and arugula

Step by step cooking recipe

Cut mushrooms into thin slices.

Sprinkle with salt, sugar and lemon juice.

Leave to marinate for 10-15 minutes.

Cut the onion into thin feathers and pour cold water for 5 minutes.

Drain in a colander to drain the water.

Prepare croutons.

Cut the baguette into cubes and dry in a dry frying pan until golden brown.

Mix champignons, onions, capers in a salad bowl.

Put the salad on a dish with arugula.

Drizzle with olive oil, add salt and pepper to taste.

I use coriander salt.

Sprinkle with breadcrumbs when serving.

Bon appetit!

Additional Information

In the year of the rabbit, there must be a salad without meat on the table, because he is a vegetarian. 🐰
The salad is spicy, very juicy, crispy and light. 🥗
With the coming! 🎅