Dandelion-noodle salad with fried mushrooms

Name: Dandelion-noodle salad with fried mushrooms
Cook time: 50 min
Total time: 50 min
Yield: 4
Ingredients: 250 g Pasta (e.g. orecchiette); 7-10 Tbsp Salt; 250 g small mushrooms; 50 g Breakfast bacon (Bacon); 7-10 Tbsp Pepper; 3 TABLESPOONS White wine vinegar; 1 TABLESPOON Oil; 25 g Nettles*; 2 TABLESPOONS light salad cream; 75 g Whole milk yoghurt; 250 g cherry tomatoes; 1 red onion; 75 g Dandelion*; 30 g Parmesan (piece)

AUTHOR
Avis Adkins

DIFFICULTY
easy

RATING

COOK TIME
50 mins

TOTAL TIME
50 mins

Ingredients

Servings: 4

250 g Pasta (e.g. orecchiette)
7-10 Tbsp Salt
250 g small mushrooms
50 g Breakfast bacon (Bacon)
7-10 Tbsp Pepper
3 TABLESPOONS White wine vinegar
1 TABLESPOON Oil
25 g Nettles*
2 TABLESPOONS light salad cream
75 g Whole milk yoghurt
250 g cherry tomatoes
1 red onion
75 g Dandelion*
30 g Parmesan (piece)

Directions

1
Cook the pasta in boiling salted water according to the instructions on the packet. Clean, wash and halve the mushrooms. Fry bacon in a pan without additional fat until crispy. Drain on kitchen paper. Fry mushrooms in hot bacon fat for about 6 minutes until all the liquid has evaporated.
2
Season with salt and pepper.
3
Drain the pasta, rinse and drain. Mix 2 tablespoons vinegar, salt and pepper. Fold in the oil. Mix with the hot noodles.
4
Wash nettles with gloves, pluck them and puree them with salad cream. Mix with yoghurt and 1 tbsp vinegar. Season to taste with salt and pepper. Wash and halve the tomatoes. Peel onion and cut into strips.
5
Mix everything with the noodles.
6
Dandelion clean, wash, shake dry and pluck smaller. Break the bacon into small pieces. Fold both into the salad. Slice parmesan cheese into shavings and sprinkle over the top.