John Myers
Ingredients for 5 servings:
- ½ head of frisée lettuce
- ½ head of Lollo Rosso
- 2 handfuls of wild herbs of your choice (e.g. dandelion, ground elder, rocket, sorrel, yarrow, etc.)
- 500 g chanterelles, preferably small, cleaned
- 150 g bacon
- 100 g potatoes, mainly waxy
- 2 tbsp white wine vinegar, more if needed
- 3 tbsp sunflower oil, cold-pressed
- 2 tbsp olive oil, good
- 100 ml meat broth or vegetable broth
- 1 small shallot(s)
- salt and pepper
Instructions
Working time approx. 25 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 50 minutes
from the show “The Perfect Dinner” on VOX from 22.07.2020
For the dressing, peel the potatoes, cut into small cubes, and boil in salted water until soft. Drain and allow to evaporate slightly. Finely chop the shallot and place it in a tall container with the hot potatoes. Using a hand blender, blend with the vinegar, stock, and mustard until creamy. Gradually add the oil and season with salt and pepper. If the sauce is too thick, add more stock as needed. For the salad, heat a little oil in a pan, then fry the chanterelles. Set aside and add a little salt and pepper. Cut the bacon into small cubes, fry in a dry pan until crispy, and then place on kitchen paper to drain. Wash the lettuce and herbs, dry in a salad spinner, and tear into bite-sized pieces. Then place everything in a large bowl and carefully toss with the dressing (this works best with your hands). Arrange the salad on large plates, scatter the herbs on top, and garnish with the chanterelles and bacon. Birgitt prepared this recipe as a starter in the show “The Perfect Dinner” – Day 3 in Potsdam – on Wednesday, July 22, 2020.
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