John Myers
Ingredients for 4 servings:
- 1 oak leaf lettuce, some Lollo Bionda and/or crisp leaf salads of the season
- 300 g chanterelles
- 1 tomato(s)
- Basil (1 floret per plate)
- 2 slices of toast
- 125 g natural yogurt
- 2 tbsp garlic (Thai garlic), or young finely chopped garlic
- ½ tsp salt
- ½ tsp pepper, coarsely ground
- 1 tbsp sugar
- ½ tsp mustard, hot
- 3 tbsp olive oil
- 2 tbsp balsamic vinegar, lighter
- 20 ml milk, 1.5% fat
Instructions
Working time approx. 40 minutes; Cooking/baking time approx. 5 minutes; Total time approx. 45 minutes
vegetarian treat for the warm season
Trim, dry, or spin dry the lettuce. Lightly toast the toast in a pan without oil. Then cut into large pieces, removing the edges first (for aesthetic reasons). For the dressing, mix the yogurt in a bowl with the garlic, salt, pepper, sugar, mustard, olive oil, and balsamic vinegar. Add enough milk to reach the desired consistency. Carefully trim the mushrooms, trim the stems, and sauté them in a pan without fat over high heat (7-8 out of 9) for a few minutes. This is quick, so add a little salt and freshly ground pepper. As soon as the mushrooms shine, they’re done. Plate the salad. The more chaotic and loose it looks, the prettier the plate will be. Arrange tomato slices and fresh basil florets decoratively. Place the toast and mushrooms over the salad. Drizzle the dressing over the salad with a tablespoon. If you like, serve it with toast or a baguette.
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