The revisited Paris mushroom salad

• 800 g Paris mushrooms
• 15 g fresh dill
• 15 g fresh chives
• 15 g fresh coriander
• 1̸2 red onion
• 20 g tapered almonds.

Yogurt mayonnaise

• 1 egg yolk
• 1 tsp. mustard
• 1 tsp. apple cider vinegar
• 100-150 ml of sunflower oil
• 100 g Greek yogurt
• Salt, pepper.

1. Clean And cut the mushrooms into strips.
2. In a bowl, Mix the egg yolk, mustard and apple cider vinegar. Add the oil while whisking. Mayonnaise will take as and when. Add more or less oil depending on the desired consistency in order to obtain a rather flexible and not too dense texture. Add the Greek yogurt. Salt and pepper slightly.
3. Clean And chop the herbs. Peel and chop the red onion.
4. In a bowl, Pour the mushrooms, chopped herbs and red onion. Add 6 tbsp. yogurt mayonnaise and mix.
5. Toast Typeted almonds in a pan over medium-vif heat. Remove from fire when they start to color.
6. Distribute The salad on plates, sprinkle with a few toasted almonds. Salt, pepper slightly if necessary.