Mushroom and Carrot Layered Salad

This delightful layered salad combines the earthy flavors of mushrooms with the sweetness of carrots and the creaminess of cheese, tied together with aromatic herbs and a delicate touch of homemade mayonnaise. The salad offers a rich tapestry of flavors and is perfect for gatherings or as a refreshing side dish. Its vibrant layers make it visually appealing, and the unique use of marinated mushrooms adds a tangy contrast. The grated cheese and root vegetables provide a satisfying texture that complements the crispness of pickles. The herbaceous hint of cilantro or parsley enhances the overall flavor profile without overpowering it. Preparation is quick and easy, making it convenient for spontaneous events. Spending some time in the fridge before serving allows the flavors to meld beautifully, resulting in what looks like a classy salad "cake." A versatile recipe, it can be adapted to various tastes and dietary preferences. Enjoy this unique and flavorful dish that is sure to impress both visually and gastronomically.

Ingredients

Main Ingredients:

Marinated mushrooms or other types of mushrooms
Cheese
Carrots (Korean-style carrots can be used for spiciness)
Celery root or parsley root
Pickles

Spices and Sauces:

Cilantro
Mayonnaise (preferably homemade)

Preparation Time

Total Time: 20 minutes

Step-by-Step Instructions

Begin by grating the cheese, carrots, celery root, and pickles using a fine or medium grater for uniformity.
In a salad dish, lay down a layer of plastic wrap; this helps with easy removal later.
Arrange a layer of marinated mushrooms on the bottom of the dish. Ensure they are evenly spread.
Sprinkle chopped cilantro over the mushrooms. Feel free to mix in other herbs, but cilantro provides a unique flavor touch.
Apply a thin layer of mayonnaise over the herbs. Use a spatula to spread it evenly.
Next, layer the grated cheese over the mayonnaise. Press it down gently with a spoon to compact it.
Spread a layer of grated celery root atop the cheese.
Again, cover the celery root with a thin layer of mayonnaise.
Finally, add the layer of pickles and spread another thin layer of mayonnaise.
Cover the salad with the remaining plastic wrap and refrigerate for 2-3 hours or overnight for best results.
When ready to serve, unwrap the salad and swiftly remove the plastic wrap.
Present the salad as-is or invert onto a serving platter for a more polished presentation—a salad "cake."

Tips

Use homemade mayonnaise for a fresh and healthier alternative.
For a spicier kick, opt for Korean-style carrots.
Allowing the salad to chill overnight enhances the flavors.

Nutritions

Calories: Approx. 250 per serving
Protein: 8g
Fats: 20g
Carbs: 10g

Variations

Substitute mayonnaise with Greek yogurt for a lighter version.
Replace cheese with a vegan alternative for a plant-based dish.
Add a layer of avocado for a creamy texture and enhanced flavor.

Serving Suggestions

Serve with crusty bread or crackers.
Garnish with extra fresh herbs or a sprinkle of paprika for color.
Pair with a glass of crisp white wine for an elegant touch.

Best Places

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