Chanterelle salad with Speck Alto Adige PGI

Course: salad
Style: modern
Level of difficulty: easy
Preparation time: 30 min.
Created by: H. Gasteiger, G. Wieser, H. Bachmann


  Chanterelle salad with Speck

200 g of Chanterelle mushrooms 
20 g of shallots 
2 tbsp. of olive or nut oil
50 g of tomato cubes 
1 tbsp. of white-wine vinegar 
½ tbsp. of chives, finely cut
salt and freshly ground pepper
6 slices of Speck Alto Adige PGI 
4 thin slices of pecorino 
2 chive stalks
400 g of Chanterelle mushrooms 
40 g of shallots 
4 tbsp. of olive or nut oil 
100 g of tomato cubes 
2 tbsp. of white-wine vinegar 
1 tbsp. of chives, finely cut
salt and freshly ground pepper
12 slices of Speck Alto Adige PGI 
8 thin slices of pecorino 
4 chive stalks
800 g of Chanterelle mushrooms 
80 g of shallots 
8 tbsp. of olive or nut oil 
200 g of tomato cubes 
4 tbsp. of white-wine vinegar 
2 tbsp. of chives, finely cut
salt and freshly ground pepper
24 slices of Speck Alto Adige PGI 
16 thin slices of pecorino 
8 chive stalks


Clean and briefly wash the Chanterelles. Leave them to dry on a kitchen cloth, then halve or quarter them according to their size. Peel the shallots and cut them into thin slices. Heat the olive or nut oil. Add the Chanterelles and roast them slightly (shake the pan repeatedly and vigorously while doing so). Then add the shallots and tomato cubes. Season with salt, pepper and vinegar. If you like, you can pour some extra olive oil over the mixture and refine it with chives. Dish up the Chanterelles salad with slices of Speck Alto Adige PGI and Pecorino. Serve with a chive stalk.


Chanterelle salad with boiled eggs: mix two coarsely chopped boiled eggs into the Chanterelles and season with 2 tablespoons of lemon juice rather than with vinegar.

You can season the Chanterelles with garlic. Serve the Chanterelle salad as a cold starter or as an accompaniment to various types of carpaccio or to Italian sausages and cold meats, etc. You can use Porcini mushrooms, common or shiitake mushrooms instead.


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