Oak leaf lettuce with chanterelles

Ingredients for 4 servings:

• 1 head of oak leaf lettuce
• 200 g chanterelles, fresh
• 70 g bacon, streaky, smoked
• 1 tbsp butter
• 1 shallot(s)
• 3 tbsp vinegar (alternatively e.g. currant balsamic vinegar)
• Balsamic vinegar
• 4 tbsp oil (walnut oil, cold-pressed)
• Salt and pepper, from the mill

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 40 minutes

Wash the lettuce thoroughly in plenty of water, tear into bite-sized pieces, and spin dry. Trim and wash the chanterelles, but only rinse briefly under cold running water so they don’t absorb any water, and let them drain. Cut the bacon into very fine strips and fry in a pan without adding any fat. Remove the cracklings from the pan and let them drain on kitchen paper. Melt the butter or margarine in the bacon fat, add the mushrooms, and fry for about 1 minute, stirring constantly. Don’t let them absorb any liquid, as this will keep them crispy. Mix together a dressing from balsamic vinegar, oil, salt, pepper, and the finely diced shallot and fold it into the oak leaf lettuce. Serve the salad sprinkled with the still-warm chanterelles and bacon cracklings.