Leek Salad with Mushrooms and Bacon
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Cook Time | 8 mins |
| Total Time | 28 mins |
| Course | Salad |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
- 250 g mushrooms, white, also brown if desired
- 2 leek (s)
- 2 shallot (s)
- 0.5 ½ bunch leaf parsley
- 2 tablespoon clarified butter
- 2 tablespoon balsamic vinegar
- 2 tablespoon sunflower oil
- 1 tablespoon sunflower seeds
- 40 g parmesan cheese
Print Recipe
Pin Recipe Instructions
- Clean the leek and cut into thin slices without the dark green. Clean and dice mushrooms or cut into slices. Peel shallots and cut into fine cubes. Wash and finely chop the parsley. Roughly dice the bacon, preferably Tyrolean.
- Melt the clarified butter in a pan and sauté the shallots and leek until translucent.
- Add the mushrooms and fry for 3 - 5 minutes.
- In a second pan, leave out the bacon or fry it until crispy, depending on your preference.
- Add the balsamic vinegar to the pan with the leek. Then mix in the oil, parsley and sunflower seeds. Season to taste with sugar, salt and freshly ground pepper. Pour the bacon on top. Slice the parmesan over the top and serve lukewarm.
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