John Myers
Ingredients for 3 servings:
- 150 g lamb’s lettuce
- 500 g mushrooms, white
- 100 g chicory
- 150 g cherry tomatoes
- 3 clementines or tangerines
- 3 spring onions
- 30 g almond sticks
- 1 tbsp soy sauce
- 2 tbsp olive oil
- e.g. salt and pepper
- 120 g crème fraîche
- 60 g mayonnaise
- 4 tsp apple cider vinegar
- 2 tsp mustard, medium hot
- 1 tbsp lemon juice
- 1 tsp, heaped fennel seeds, ground
- 1 tsp sugar
- e.g. salt and pepper
Instructions
Working time approx. 15 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 30 minutes
Wash the lamb’s lettuce and spin dry. Trim the mushrooms and quarter or eighth them, depending on their size. Remove as many chicory leaves as needed and rinse briefly. Finely chop the leaves. Wash and quarter the cherry tomatoes. Wash the spring onions, roughly chop the white parts into approximately 1 cm wide pieces, and chop the green parts and set aside. Peel the clementines and remove the fruit segments. Dry-toast the almond slivers in a non-stick pan over medium to high heat for about 4 minutes, then remove. Add the dry mushrooms to the pan and fry over high heat for about 4-5 minutes, allowing the liquid in the mushrooms to evaporate. Reduce the heat slightly, pour olive oil into the pan, stir, and then add the white parts of the spring onions, tomatoes, and soy sauce. Sauté everything for about 4 minutes, until the tomatoes begin to break down, stirring occasionally. Finally, season with pepper and salt. In the meantime, prepare the dressing. Blend the crème fraîche with mayonnaise, apple cider vinegar, mustard, and lemon juice until smooth. Add the sugar and ground fennel seeds and mix. Stir in the chopped green parts of the spring onions and season with pepper and salt. To serve, toss the lamb’s lettuce with the chicory strips, place the tomato and mushroom mixture in the center of the salad, scatter the clementine fillets, pour the dressing over the salad, and garnish with the almond slivers.
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