John Myers
Ingredients for 4 servings:
- 200 g lamb’s lettuce, cleaned, washed, spun dry
- 100 g bacon or ham
- 100 g mushrooms
- 100 g walnuts
- 1 bulb(s), firm
- 40 ml oil (e.g. pumpkin seed oil)
- 40 ml vinegar (e.g. Balsamic vinegar bianco)
- 120 ml yogurt
- 1 tbsp horseradish, grated (from the jar)
- 2 tsp sugar
- 1 tsp salt
- 2 slices of fresh farmhouse bread for croutons
- Fat for frying
- Salt
Instructions
Working time approx. 15 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 30 minutes
Place a tall beaker on a scale with the tare setting and add the dressing ingredients one at a time. Blend until smooth. Trim the lamb’s lettuce, soak it in plenty of cold water, and dry it with a salad spinner. Divide it among four plates. Spread some of the dressing over the leaves. In a pan, fry the chopped bacon, add the trimmed and thinly sliced mushrooms, and fry until lightly browned. Transfer to kitchen paper and let cool slightly. Peel the pear and cut into small pieces. Spread over the lettuce leaves along with the bacon-covered mushrooms and walnuts. Spread the dressing over the leaves. Toast the country bread in the toaster and cut it into small croutons. Fry in a little cooking oil, adding a little salt and letting it crisp up. If necessary, drain slightly on kitchen paper, then drizzle over the salad. The dressing will keep for several days in the refrigerator.
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