Chanterelle salad

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Directions

1. 1

   Clean the chanterelles and wash them several times briefly but thoroughly. Drain the chanterelles on kitchen paper and, depending on the size, possibly halve them. Clean and wash spring onions and cut into fine rings. Separate the white and green parts of the spring onions. Cut 12 small thin slices from the narrow side of the bacon. Finely dice the remaining bacon

2. 2

   Heat 1 tablespoon of oil in a frying pan, first crisp up the slices of bacon in it, remove and place on kitchen paper. Then fry the diced bacon, add the chanterelles and the white leek and onion rings and fry for 2-3 minutes. Season with salt and pepper, remove from the pan and let cool off

3. 3

   Raspberries selected. Mash about 25 g raspberries with a fork. Add vinegar, some salt, pepper and sugar and mix. Emulsify 4 tablespoons of oil

4. 4

   Clean the salad, wash and drain well. Pluck leaves into pieces. Mix chanterelles, raspberries, spring onion green and vinaigrette with the salad and arrange in deep plates. Garnish with bacon chips

Nutrition Facts

KCAL
180 kcal

CARBS
5 g

FATS
17 g

PROTEINS
2 g