Fresh salad with herb vinaigrette, lukewarm chanterelles and Parmesan shavings

Ingredients for 4 servings:

• 1 cucumber(s)
• 1 bell pepper(s)
• ¼ iceberg lettuce
• ¼ stalk(s) leek
• ½ bunch radishes
• 200 g mushrooms, fresh
• 200 g chanterelles
• 100 g Parmesan cheese
• 1 onion(s), red
• 4 garlic cloves
• 25 g pine nuts
• 25 g fresh ginger
• ¼ bunch parsley
• 2 small chili peppers
• herbal salt
• 4 tbsp olive oil, refined
• 4 tbsp olive oil, cold squeezed

Instructions

Working time approx. 45 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 1 hour

For the vinaigrette, mix the cold-pressed olive oil with finely chopped garlic, plenty of fresh, chopped flat-leaf parsley, finely chopped, deseeded chilies, and herb salt to taste. Reserve some of the chopped parsley. Finely chop the cucumber, bell pepper, radishes, and iceberg lettuce and mix. Remove the outer skin and end of the leek and cut off about 1/4 of the bottom piece, then slice this into very thin rings. Peel the ginger and dice as finely as possible with a sharp knife. Clean and thinly slice the mushrooms. Mix these ingredients together and add some pine nuts. Then dice the onion and trim the chanterelles. Coarsely grate the Parmesan cheese with a grater or in a food processor. Now mix the lettuce with the vinaigrette. Then fry the onion in the refined olive oil in a pan. I use refined olive oil for frying, as it doesn’t burn as easily as cold-pressed olive oil – but you can also mix the two. Sauté the chanterelles until crispy, then briefly add the garlic pieces to the pan. Finally, season with salt and sprinkle with chopped parsley. Top the salad with the hot chanterelles and then sprinkle with Parmesan shavings. It looks good, is healthy, and tastes excellent.