Autumn Salad with Mushrooms and Bacon

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Autumn Salad with Mushrooms and Bacon
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Difficulty:
easy
Difficulty
Preparation:
40 min.
Preparation
ready in 1 hr 5 min.
Ready in

Ingredients

for
4
For the salad
1 Lollo Bionda
1 red Oak leaf lettuce
250 grams small, new, waxy potatoes
salt
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
oregano
How healthy are the main ingredients?
potatoolive oilsaltgarlicoregano

Preparation steps

1.

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.

2.

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.