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Lamb's lettuce with chanterelles and pumpkin seed dressing

updated

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Ingredients for 4 servings:

  • 150 g lamb’s lettuce
  • 400 g chanterelles
  • 2 large bell peppers, yellow, orange
  • 250 g cherry tomatoes
  • 1 pack of bacon, approx. 250 g
  • 1 bunch of fresh salad herbs, e.g. dill, chives, parsley
  • 40 ml pumpkin seed oil
  • 40 ml balsamic vinegar, dark
  • 150 g natural yogurt
  • Salt
  • Sugar
  • 1 garlic clove(s)

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 25 minutes

fast, easy, good

Wash the lamb’s lettuce and drain. Wash the bell peppers and dice them, as well as the tomatoes. Finely chop the garlic. Fry the bacon until crispy, then set aside. Fry the chanterelles and chopped garlic in the bacon fat until the liquid has evaporated. For the dressing, combine the oil, vinegar, yogurt, and herbs and season with salt and sugar. Toss all salad ingredients with the dressing. This salad is suitable as a side dish or as a main course.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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