Summary

Ingredients

• 1 head romaine lettuce
• 1 head Lollo Rosso or Lollo Bianco, small
• 50 g rocket
• 100 g mushrooms, brown
• 1 avocado (s), ripe
• 75 g blue cheese (Roquefort)
• 1 pack watercress
• 100 grams bacon

For the dressing:

• 150 g sour cream
• 1 clove garlic, peeled, chopped
• 2 tablespoon mayonnaise (salad mayonnaise)
• 1 teaspoon mustard, sweeter
• 2 tablespoon olive oil, good, virgin
• 1 tablespoon white wine vinegar
• 1 tablespoon lemon juice
• Salt and pepper, coarser

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Instructions

1. For the dressing, peel and finely chop 1 clove of garlic. Put the sour cream in a shaker. Add the salad mayonnaise, sweet mustard, olive oil, white wine vinegar, lemon juice and the chopped garlic and shake well. Season to taste with salt and coarsely chopped pepper and let it steep at room temperature while preparing the salad.
2. Lay out the bacon on aluminum foil (it is best to fold up the edges so that no fat runs out) and preheat the grill to 220 ° C.
3. Now wash the salads and clean the mushrooms of impurities (brush off). Halve the leaves of both salads, cut or pluck into bite-sized pieces and place in a large salad bowl. Cut the rocket into pieces approx. 3 cm in size (if the taste is too intense for you, you can remove the stalks beforehand) and place in the bowl.
4. The oven should now have the right temperature so that the bacon can be grilled until crispy for approx. 5 - 8 minutes. Then place the bacon on a plate with kitchen paper. Slice the mushrooms, then halve and add to the bowl.
5. Peel the avocado with a peeler, cut in half, remove the core, cut into cubes and layer in the bowl. Crumble the cheese (as an alternative to Roquefort, you can also use grated cheese, e.g. Emmentaler) over the salad. Cut the watercress and spread it over the cheese. Finally cut the bacon into 2 - 3 cm long strips and place on the salad. I always serve the dressing separately at the table.