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Lamb's lettuce with lukewarm chanterelles

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Ingredients for 4 servings:

  • 500 g lamb’s lettuce
  • 8 small tomatoes
  • 6 radishes
  • 250 g chanterelles
  • 3 onions, red
  • Vinegar (Mirabelle Vinegar)
  • olive oil
  • salt and pepper

Instructions

Working time approx. 25 minutes; Total time approx. 25 minutes

Wash the lamb’s lettuce and shake dry. Wash the chanterelles, dry them, and cut them into strips (not too small). Wash the radishes and slice them, as well as the tomatoes. Dice the onions. Mix the lamb’s lettuce with the tomatoes and radishes. Pour the mirabelle plum vinegar and oil over them and mix (amounts according to taste, at least 3 tablespoons of vinegar and 1 tablespoon of oil). Season with salt and pepper (I always use herb salt). Heat the oil and sauté the onions first, then the chanterelles, also seasoning with salt and pepper. Arrange the salad on plates and scatter the mushrooms over the salad. Serve with vegetarian shashlik or flatbread, for example.

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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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