A delicate treat from the forest

An Austrian speciality

Chanterelle salad


  • 400 g chanterelles
  • 2 shallots
  • 80 g curled lettuce
  • 80 g frisée lettuce
  • 60 g dried apricots
  • 1 bunch of chives
  • 1 tbsp. white wine vinegar
  • 1 tbsp. Dijon mustard
  • 8 tbsp. olive oil
  • Salt
  • 4 soft goat cheese à 40 g (e.g. Picando)


Thoroughly clean the chanterelles and cut into bite-sized pieces. Finely dice the shallots. Clean, wash, and dry the lettuce and pluck into small pieces. Finely dice the apricots. Cut the chives into fine rolls. Whisk the vinegar with five tablespoons of water, mustard, and six tablespoons of oil and season to taste with salt and pepper. Heat the remaining oil in a pan and fry the chanterelles for 3-4 minutes. Add the shallots and fry for 1-2 minutes at the end. Season everything with salt and pepper. Arrange the lettuce leaves, chanterelles and the goat’s cheese (which may have been preheated briefly in the oven). Mix the vinaigrette with the chives and apricots and pour over the salad.

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