John Myers
Ingredients for 4 servings:
- 200 g lamb’s lettuce
- 400 g mushrooms
- 50 g arugula
- 1 onion(s)
- 70 ml balsamic vinegar, black (50ml for the dressing, 20ml for the mushrooms)
- 130 ml olive oil (100 ml for the dressing, 30 ml for the mushrooms)
- cress
- Parsley
- salt and pepper, pepper
- Honey
- Chives, other herbs as desired
Instructions
Working time approx. 25 minutes; Total time approx. 25 minutes
Slice the mushrooms and fry them in a pan with the finely diced onions for 5 minutes, season with salt and pepper, deglaze with a little balsamic vinegar, turn off the heat and let it simmer covered for a further 10 minutes. The dressing: First mix the balsamic vinegar with salt (preferably liquid salt) well (best used in a Tupperware MixFix). This is important so that the vinegar and oil mix well (salt acts as an emulsifier) and the dressing becomes creamy and does not separate! Then add a tablespoon of honey and shake well again. Now add the pepper, herbs and olive oil (1/3 vinegar – 2/3 olive oil) and shake well again. Wash the lamb’s lettuce thoroughly, spin dry and place in a bowl. Wash the arugula, if necessary, and chop into bunches starting from the tips, omitting the stalks. Mix the lettuces in the bowl by hand. Toss the salad with half of the dressing, then add the mushrooms and gently toss with the remaining dressing. Serve with black bread and lard. Serve with: -> Baked potatoes with cheese filling and -> Roast beef in beer marinara.
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