Autumn Salad with Mushrooms and Bacon
- For the salad
- 1 Lollo Bionda
- 1 red Oak leaf lettuce
- 250 grams small, new, waxy potatoes
- 250 grams button Mushroom
- 200 grams fresh, green Beans
- 200 grams Smoked bacon
- 1 Baguette (about 30 cm long)
- 2 garlic (peeled)
- 6 tablespoons olive oil
- 2 tablespoons white balsamic vinegar
- freshly ground peppers
- To serve
For the salad, rinse the lettuces, shake dry and tear into bite-sized pieces. Rinse the potatoes and boil for 15 minutes in salted water. Trim the mushrooms and cut into slices. Cut the bacon into strips. Rinse the beans, snip off the ends and blanch in salted water for 2-3 minutes. Remove, rinse with cold water and drain well.
Fry the bacon in a pan until crispy. Remove and set aside.
Drain the potatoes, cut in half and sauté, along with the mushrooms, in the bacon fat for 5-8 minutes, while turning, until golden brown.
Meanwhile, cut the baguette into thin slices, rub with the garlic, drizzle with 2 tablespoons of olive oil and toast in the oven until crispy.
Mix the salad with the mushrooms, potatoes, bacon, beans and toast slices. Stir in the remaining oil and the vinegar and season with salt and pepper.
To serve, transfer to plates and serve showered with oregano leaves.