Chanterelle salad with raspberries

COOK TIME
35 mins

TOTAL TIME
35 mins

Ingredients

Directions

1. 1

   Clean the chanterelles with kitchen paper or brush, removing sand and earth. If necessary, wash briefly and dab dry well. Depending on the size, chanterelles may be halved. Clean and wash the spring onion and cut into fine rings.

2. 2

   Cut the bacon into strips and fry until crispy in a pan without fat. Take out and drain on kitchen paper. Heat 1 tablespoon of oil in the frying fat. Fry the chanterelles in it all around for about 5 minutes until golden brown.

3. 3

   Fry the spring onion briefly. Season with salt and pepper.

4. 4

   Sort the raspberries, wash briefly if necessary and drain. For the vinaigrette, crush 10 raspberries with a fork. Mix vinegar, some salt, pepper and about 1 teaspoon sugar. Fold in 3 tbsp. oil.

5. 5

   Stir in the raspberry puree.

6. 6

   Clean the salad, wash it, spin dry and pluck into large pieces. Mix with chanterelles, raspberries, bacon and vinaigrette. Serve.

Nutrition Facts

KCAL
170 kcal

CARBS
5 g

FATS
15 g

PROTEINS
2 g