Oak Leaf Salad with Chanterelles
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 30 mins |
| Course | Salad |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 1 head oak leaf lettuce
- 200 g chanterelles, fresh
- 70 g bacon, smoked, mixed
- 1 tablespoon butter
- 1 shallot (s)
- 3 tablespoon vinegar, currant balsamic vinegar, alternatively
- Balsamic vinegar
- 4 tablespoon oil, walnut oil, cold-pressed
- Salt and pepper, from the mill
Print Recipe
Pin Recipe Instructions
- Wash the lettuce thoroughly in plenty of water, tear into bite-sized pieces and spin dry. Clean and wash the chanterelles (but only rinse them briefly under cold running water so that they cannot soak up water) and let them drain.
- Cut the bacon into very fine strips, leave in a pan (without adding any fat), remove the greaves from the pan and drain on kitchen paper.
- Melt the butter or margarine in the bacon fat, add the mushrooms and fry for about 1 minute, stirring constantly, but they should not draw any liquid, then they will stay crisp. Mix the balsamic vinegar, oil, salt, pepper and the finely diced shallot into a dressing and fold into the oak leaf salad. Serve the salad sprinkled with the still warm chanterelles and the bacon cracklings.
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