John Myers
Contents
show
Leaf Salads with Herbs, Fried Chanterelles and Diced Bacon
The perfect leaf salads with herbs, fried chanterelles and diced bacon recipe with a picture and simple step-by-step instructions.
Potato dressing:
- 0,5 Pc. Lollo rosso
- 100 g Wild herbs
- 500 g Fresh chanterelles
- 150 g Bacon
- 100 g Potatoes mainly waxy
- 2 tbsp White wine vinegar
- 3 tbsp Cold-Pressed sunflower oil
- 2 tbsp Olive oil
- 100 ml Meat or vegetable broth
- 1 tsp Mustard
- 1 Pc. Shallot
- Salt
- Pepper
Potato dressing:
- Peel the potatoes, cut them into small cubes and boil them in salted water until soft, then drain them and let them evaporate a little.
- Cut the shallot into small pieces and place in a tall container with the potatoes that are still hot, mix with the hand blender with the vinegar, stock and mustard until creamy, gradually add the oil and then season with salt and pepper. If the sauce is too thick, you can add broth.
Salad:
- Put some oil in a pan and let it get hot, then fry the chanterelles in it. Set aside, then add a little pepper and salt.
- Cut the bacon into small cubes and fry in a pan without fat until crispy. Place on paper towels to drain.
- Wash the salads and herbs (e.g. dandelion, ground elder, rocket, sorrel, yarrow), dry in the salad spinner and pluck into bite-sized pieces. Then put everything in a large bowl and mix carefully with the dressing (best done with your hands).
- Arrange the salad on large plates, spread the herbs on top and garnish with the chanterelles and bacon.
Facebook Comments