Lamb's Lettuce Salad
- For the salad
- 250 grams lamb's lettuce
- 250 grams fresh Chanterelle
- 60 grams Bacon (sliced)
- 4 teaspoons vegetable oil
For the salad, rinse the lamb's lettuce and spin dry. Clean chanterelles, rub dry and halve depending on the size. Cut bacon into thin strips.
Heat 1 teaspoon of oil in a pan and fry bacon strips over medium heat until golden brown. Drain and remove to a paper towel. Heat remaining frying oil add mushrooms and cook for 5 minutes on high heat. Season with salt and pepper, set aside and let cool.
For the dressing, mix vinegar with 1 generous pinch of salt and pepper and 1 pinch of sugar. Then add oil. Mix lamb's lettuce with dressing and place on 4 plates. Distribute bacon and mushrooms on top and serve immediately.