Summary

Ingredients

• 100 g iceber lettuce
• 50 g tomato (s)
• 1 ml Aceto Balsamico Tradizionale di Modena
• 0.5 g ½ pepper, freshly round
• 30 g olives
• 2 g arlic
• 5 ml olive oil
• 0.25 g ¼ salt
• 5 ml lemon juice
• 1 artichoke heart
• 2 ml soy sauce
• 0.5 g ½ oreano, rated
• 30 g mushrooms
• 1 stalk onion (s) (winter hedge onion)
• 0.5 g ½ thyme, rubbed
• 30 g pointed peppers
• 5 ml truffle oil
• 10 g onion (s)
• 0.5 g ½ tarraon, rubbed

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Instructions

1. Take a bowl big enough for the salad. If you take an iceberg lettuce, which should be loose and light when you buy it, then the inner leaves are also a little green, remove the required number of leaves, wash them and tear them into small pieces that go into the bowl. Drip some lemon juice on it. Add a pinch of tarragon and mix well.
2. Cut a red pointed pepper into strips and remove the seeds and stem. Heat truffle oil in a pan and fry the peppers on both sides until they just turn brown. Cut these into smaller pieces and let them cool while you make the rest of the salad.
3. Cut the tomatoes into quarters, remove the green roots and drip a very small amount of balsamic vinegar on them. If you don`t want to buy a traditional balsamic vinegar of Modena, take half the amount of normal balsamic vinegar mixed with half the amount of honey instead. Mix the tomatoes with the finely chopped onion and pepper.
4. Take the artichoke hearts out of the tin and squeeze out the water. Mix in a container with the lemon juice, olive oil and oregano, grated.
5. Take the olives out of the jar, let them dry and put them in a container with a lid. To do this, press in olive oil, lemon juice, salt and a clove of garlic, add a little crushed basil and thyme and mix everything in the container.
6. Clean whole fresh mushrooms and mix with soy sauce until they look brown, as if fried, but are not oozing. Alternatively, season the mushrooms with balsamic vinegar and omit the balsamic vinegar from the tomatoes.
7. Cut the usable parts of a winter hedge onion into small pieces.
8. Add all ingredients to the lettuce leaves in the bowl and stir gently. The sauces and tastes are not supposed to be evenly distributed, but rather each ingredient should retain its own taste. I think a salad like this is much more delicious than the usual flaccid lamb`s lettuce leaves drowned in vinegar.
9. You can also sprinkle roasted pine nuts on top in a pan.