Many are the healthy properties of walnuts and pomegranate, two products that are currently in full season. With these two ingredients and some portobello mushrooms, we have prepared a Mushroom Carpaccio with Walnuts and Pomegranate, the Complete and Healthy Fall Salad that we propose as a starter.
Due to its color, it is a very appropriate salad for family gatherings, whether you put it as an accompaniment to the main dish or if you serve it as a starter or starter. In addition to being healthy and beautiful, the best thing is that this salad is delicious al combine different textures that contrast very well together. Take my advice and prove it will surprise you.
To do this mushroom carpaccio with walnuts and pomegranate, We clean the mushrooms well to avoid any trace of earth with a moistened kitchen paper and cut them into sheets. I prefer do it with the mandolin because they are much better and all the same.
We place the mushrooms in a deep plate and the water with the lime juice, leaving it to marinate for about seven or eight minutes. Then we lovingly arrange them on a plate and add the peeled walnuts. We open the pomegranate and spread a few grains on the plate, which will add flavor, moisture and color.
Season with a drizzle of good extra virgin olive oil and a few drops of the pomegranate juice. We finish with some spearmint sprouts and (optionally) coriander that they will contrast beautifully with this fall produce salad.
With what to accompany the mushroom carpaccio with walnuts and pomegranate
When you do this mushroom carpaccio with walnuts and pomegranateYou can use it as a starter, then serve any other main dish or serve it as a garnish, being ideal for grilled meat dishes such as tataki de presa, although it is also great with white fish. You will see how well it fits with these preparations.
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