This salad is quick and very rich. It can be served hot or left in the fridge for two hours and served cold. In that case, remember to add finely chopped parsley.
This salad is made in 30 minutes, yields 4 to 5 servings, and can be served with grilled meats.
Ingredients
3 cucumbers
3 tomates
4 stalks of celery
24 mushrooms
Oil required quantity
Sal Island
Juice of one lemon
Preparation
Cut the cucumber into slices and put it on the edges of a source, chop the leek, tomato and fillets the mushrooms in a pan, with a jet of hot oil, sauté the vegetables until they are tender and see everything in the middle of the source.
In a container, put the oil, the lemon juice and the salt, mix very well until everything is homogeneous, sprinkle the salad and take it to the table.