John Myers
Ingredients for 4 servings:
- 100 g Lollo Rosso
- 200 g zucchini
- 200 g mushrooms
- 50 g peanuts, roasted and salted
- 100 g corn kernels from the can
- 10 ml peanut oil
- 50 ml water, hot
- 2 g instant coffee powder
- 10 g brown sugar
- 60 ml Noilly Prat
- 50 ml balsamic vinegar
- n. B. Salt and pepper from the mill
- 60 ml rapeseed oil
- 1 m.-large onion(s), red
Instructions
Working time approx. 20 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 35 minutes
Wash the Lollo Rosso, tear into bite-sized pieces, and shake dry. Slice the zucchini and mushrooms and fry them in peanut oil, one at a time, until lightly browned. Drain on kitchen paper, then season with pepper. Finely chop the red onion and sauté in a little rapeseed oil until translucent. Add hot water, coffee powder, and sugar, and simmer for 1 minute. Transfer to a tall mixing bowl, top up with Noilly Prat and balsamic vinegar. Purée with a hand blender, adding the rapeseed oil in a thin stream. Season with salt and pepper. Toss the lettuce leaves with the corn kernels and dressing, divide among 4 plates. Arrange the zucchini, mushrooms, and peanuts (roughly chopped if desired) on top of the salad and serve.
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