Lamb`s Lettuce with Balsamic Dressing, Fried Pork Fillet Strips and Mushrooms
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Cook Time | 20 mins |
| Total Time | 40 mins |
| Course | Salad |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
For the salad:
- 150 g lamb`s lettuce
- 200 g pork fillet (s)
- 200 g mushrooms, brown if possible
- 1 clove garlic
- some cherry tomato (s), or date tomatoes
- 2 slices toast
- some olive oil
- some butter
- salt and pepper
For the dressing:
- 80 g bacon, diced
- some olive oil
- 3 tablespoon balsamic vinegar
- 1 teaspoon balsamic vinegar (crema di balsamico), or some sugar
- 200 ml cream (cooking)
- some mustard, medium hot
- salt and pepper
- nutmeg
Print Recipe
Pin Recipe Instructions
- Clean and wash the lamb`s lettuce. Dice the toast and drizzle with a little olive oil. Cut the pork fillet into strips / small pieces and season. Clean the mushrooms and cut them in slices. Peel, squeeze or cut the garlic clove into small pieces. Dice the bacon quite small or, for example, use ready-made bacon / bacon.
- For the dressing, fry the ham cubes - if they are very lean, use a little oil. When they are crispy, deglaze with the vinegar and cream and season with mustard, nutmeg and crema di balsamico. Let it simmer until the dressing is slightly creamy. Then season with salt and pepper and, if necessary, correct the acidity / taste with a little sugar, cream or vinegar.
- Carefully toast the bread cubes in a pan (they burn very easily!) And set aside. Then fry the pork fillet strips briefly and vigorously in a little oil and keep warm. Then fry the mushrooms and the crushed / chopped garlic clove in a little butter, season with salt and pepper.
- Layer the lamb`s lettuce on the plates, spread the mushrooms and fillet strips on the salad. Pour the hot dressing over it and decorate with croutons and halved tomatoes.
- A freshly baked garlic baguette tastes great with it.
- The recipe is sufficient for 2 people as a light main course, for 4 people as a starter.
- Tip:
- If you want to make the dressing even lower in calories, you replace half of the cooking cream with broth.
- Instead of the croutons, you can also use roasted walnut or pine nuts.
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