Summary

Ingredients

• 0.5 ½ head iceberg lettuce
• 2 bell peppers, red and yellow
• 1 can corn, drained well
• 250 g cocktail tomatoes, red and yellow
• 500 g mushrooms, brown or white
• 1 onion (s), red
• 1 teaspoon vegetable stock, instant
• 250 ml water
• 5 tablespoon vinegar your choice (e.g. balsamico bianco)
• 1 tablespoon olive oil
• 2 tablespoon mustard your choice
• 2 tablespoon honey or agave syrup
• Salt and pepper, more colorful, from the mill
• 1 handful seasonal herbs
• Oil for frying

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Instructions

1. Wash the iceberg lettuce well, drain and cut into bite-sized pieces. Wash and core the peppers and cut into narrow strips. Wash the cherry tomatoes and cut in half or quarter, clean the mushrooms and cut into slices. Finely dice the onion.
2. Wash the herbs and pat dry carefully, then finely chop and set aside. Bring 250 ml water to the boil and sprinkle in 1 teaspoon vegetable stock, set aside.
3. Heat the oil in a pan and fry the mushrooms briefly, then add the onions and fry briefly. Season with salt and pepper. Deglaze the whole thing with the vegetable stock and simmer on a low heat until the vegetable stock is completely reduced.
4. Mix the vinegar, oil, mustard and honey in a coffee pot to make a vinaigrette. Please season to taste, as I always mix it as I see fit. Possibly add a little more of one or the other ingredient until it tastes good. Season with a little salt and pepper from the mill.
5. Now distribute the iceberg lettuce on 4 deep plates, then the strips of paprika, the corn and the cocktail tomatoes, on top with the warm mushrooms. Drizzle the vinaigrette over it and finally sprinkle everything with the fresh herbs.
6. Baguette or freshly baked bread goes very well with it. You can prepare a vegan salad in no time if you use agave syrup instead of honey.
7. We eat the salad as a main course, for an appetizer I would reduce the quantities a little.