Summer salad with chanterelles

Ingredients for 4 servings:

• 1 handful of lamb’s lettuce
• 1 handful of arugula
• 1 handful of frisée lettuce
• 1 handful of iceberg lettuce
• 1 handful of oak leaf lettuce
• 5 tomatoes (vine tomatoes), aromatic, quartered
• 2 small onions, thinly sliced
• ½ cucumber(s), red, sliced
• 100 g bacon
• 8 handfuls of chanterelles
• 1 tbsp butter
• 1 bunch of chives, cut into rolls
• some salt and pepper from the mill

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Wash and trim the lettuce, spin dry, and arrange broadly on a deep plate. Halve the cucumber and fan out thin slices at one corner of the plate. Arrange the quartered tomatoes in another corner. Now finely slice the onions and arrange them in the center. Lightly season with salt and pepper. Fry the bacon cubes in a non-stick pan until crispy. Add the thoroughly washed and trimmed chanterelles and toss for 3 minutes. Add the chives to the pan, season with salt and pepper, and toss for another 2-3 minutes. Add the mushrooms to the salad and serve immediately. Serve with fresh brown bread and butter.