John Myers
Ingredients for 4 servings:
- 200 g lamb’s lettuce
- 100 g frisée lettuce
- 4 tbsp oil (walnut oil)
- 3 tbsp apple cider vinegar
- salt and pepper
- 50 g pine nuts
- 2 shallots or 1/2 onion
- 50 g mushrooms
- 2 tbsp butter
- 200 g minced meat
- 1 tsp thyme, fresh or dried
- 1 tbsp parsley, finely chopped, fresh or frozen
- salt and pepper
- chili powder
- 1 egg(s)
- 200 g toast bread (8 – 10 slices)
- 150 g potatoes, waxy
- 100 g bacon, streaky
- 2 tbsp clarified butter or rapeseed oil
Instructions
Working time approx. 50 minutes; Total time approx. 50 minutes
Trim and spin dry both lettuces. Mix together walnut oil, apple cider vinegar, salt, and pepper to make a vinaigrette. For the bruschetti, roast the pine nuts without adding any fat until golden yellow. Peel the shallots or onions and finely dice. Trim and finely dice the mushrooms. Heat the butter in a pan. Fry the diced shallots or onions with the mushrooms until golden brown. Mix the vegetables with the minced meat in a bowl. Add the thyme leaves, finely chopped parsley, and pine nuts, and season to taste with salt, pepper, and chili powder. Crack one egg over the top and mix everything well. Preheat the oven to 140°C. Remove the crust from approximately 200g of toast and spread the minced meat mixture on half of the slices. Place the other half on top and press down lightly. Then cut each slice crosswise into two triangles. Briefly fry the bruschetti in 3 tablespoons of clarified butter until golden brown on both sides. Drain briefly on kitchen paper, then finish cooking on the oven rack for about 10-15 minutes. Meanwhile, for the salad, peel and wash the potatoes and cut them into very fine cubes. Cut the bacon into thin strips, fry in clarified butter until very crispy, and remove from the oven. Fry the potato cubes in the remaining bacon fat until crispy. Toss the leaf salad with the vinaigrette and fold in the bacon and potato cubes. Arrange the salad on plates and place the finished bruschetti on top.
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