John Myers
Ingredients for 4 servings:
- 400 g chanterelles
- 500 g lamb’s lettuce
- 250 g cherry tomatoes
- ½ bunch parsley, flat
- 2 tbsp Parmesan
- 3 tbsp olive oil
- 1 tbsp pumpkin seed oil
- 2 tbsp lemon juice
- 1 small onion(s)
- salt and pepper
- Lemon pepper
Instructions
Working time approx. 20 minutes; Total time approx. 20 minutes
WW – suitable
Clean the chanterelles. Heat a tablespoon of olive oil in a pan and fry the mushrooms for about 5 minutes, then season with salt and pepper. Wash the lamb’s lettuce and spin it dry, removing the small roots. Wash and quarter the tomatoes. Place everything in a bowl and fold in the chanterelles. Peel the onion, wash the parsley, and finely chop both, then stir them into the salad. For the dressing, combine the remaining olive oil, pumpkin seed oil, lemon juice, salt, and lemon pepper and drizzle over the salad. Sprinkle the grated Parmesan cheese over the salad.
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