Summary

Ingredients

• 60 g rocket
• 40 g Lollo Rosso
• 40 g iceber lettuce
• 2 tomato (s), cut into wedges
• 250 g mushrooms, cleaned, quartered
• 1 tablespoon oil (basil oil)
• Salt and pepper, black, from the mill
• Lemon juice

For the dressing:

• 150 ml yogurt, low-fat
• 1 tablespoon oil (basil oil)
• 3 tablespoon white wine vinegar
• salt and pepper
• garlic
• Sugar or honey
• Herbs, fresh (e.g. chives, basil)

To sprinkle:

• 2 tablespoon parmesan, grated

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Instructions

1. Cut the tomatoes into wedges and place in a bowl with the lettuce.
2. Fry the mushrooms vigorously in very hot oil, season with pepper, lemon juice and salt, set aside.
3. Mix the dressing and mix with the tomatoes and lettuce.
4. Arrange on plates, place the fried mushrooms on top and sprinkle with grated Parmesan.