John Myers
Ingredients for 2 servings:
- 150 g lamb’s lettuce
- 8 walnut kernels
- 100 g sugar
- 2 tbsp water
- 500 g chanterelles
- Flour
- 2 tbsp butter
- 1 onion(s), red
- salt and pepper
- 4 tbsp balsamic vinegar, lighter
- 80 ml chicken broth
- 1 tbsp honey
- 1 tsp mustard, medium hot
- salt and pepper
- 5 tbsp oil (organic rapeseed oil)
- 1 tbsp chives
Instructions
Working time approx. 45 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 1 hour 5 minutes
Wash the lettuce, spin dry, and set aside until ready to serve. Heat the sugar with 2 tablespoons of water in a pan and melt until a golden caramel forms. Toss the walnuts in the sugar, remove them, and let them cool on parchment paper. Place the chanterelles in a large plastic bag, sprinkle generously with flour, seal the bag, and shake until all the mushrooms are well coated. Then place them in a colander with large holes and rinse thoroughly with cold water. Once most of the water has drained, place the mushrooms on kitchen paper to dry further. The dirt will be almost completely rinsed away. Then trim away any unsightly spots with a knife and halve any large mushrooms. Halve the onions and slice them. Melt 1 tablespoon of butter in each of two 28 cm pans and fry the mushrooms over the highest heat possible for about 3 minutes, being careful not to burn the butter. Toss the mushrooms a few times and season with salt and pepper. Add the sliced onions and fry briefly. For the dressing, thoroughly mix all ingredients and season with salt and pepper. Fold in the chives. Place the mushrooms in the center of the plate, arrange the lettuce around them, and drizzle with the dressing. Scatter the walnuts over the salad and serve.
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