Lettuce duo

Name: Lettuce duo
Cook time: 45 min
Total time: 45 min
Yield: 4
Ingredients: 2 Eggs (size M); 1 Garlic clove; 100 g Breakfast bacon in slices; 50 g dried red lentils; 150-200 ml Vegetable broth (instant); 4 TABLESPOONS white balsamic vinegar; 10 TABLESPOONS Oil; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 7-10 Tbsp Sugar; 7-10 Tbsp some chives; 3 Stem(s) Parsley; 1 Cress bed; 1/2 Lemon; 1 small onion; 50 g ripened cream; 1/2 TEASPOON medium hot mustard; 4 TABLESPOONS Lemon juice; 90 g Radishes; 30 g pink mushrooms; 2 (250 g each) Head lettuce

AUTHOR
Arlie Wyatt

DIFFICULTY
easy

RATING

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Servings: 4

2 Eggs (size M)
1 Garlic clove
100 g Breakfast bacon in slices
50 g dried red lentils
150-200 ml Vegetable broth (instant)
4 TABLESPOONS white balsamic vinegar
10 TABLESPOONS Oil
7-10 Tbsp Salt
7-10 Tbsp Pepper
7-10 Tbsp Sugar
7-10 Tbsp some chives
3 Stem(s) Parsley
1 Cress bed
1/2 Lemon
1 small onion
50 g ripened cream
1/2 TEASPOON medium hot mustard
4 TABLESPOONS Lemon juice
90 g Radishes
30 g pink mushrooms
2 (250 g each) Head lettuce

Directions

1
Boil eggs for about 9 minutes and quench cold. Peel garlic and cut into thin slices. Lay the bacon slices on top of each other, halve them once lengthwise and cut into cubes. Fry the bacon crisp in a pan without fat. Add garlic to the pan and fry briefly. Take out bacon and garlic and put them on kitchen paper.
2
Fry the lentils in the rendered bacon fat for approx. 5 minutes, add stock and cook for 10-12 minutes. When the liquid has boiled away and the lentils are not yet cooked, add another 50 ml of stock and let the liquid boil away. For the lentil vinaigrette, mix the lentils, vinegar and 5 tablespoons of oil and season to taste with salt, pepper and a little sugar. Peel and chop the eggs. For the cream dressing, wash the herbs and pat dry. Cut chives into fine rings. Peel and chop the parsley leaves. Cut the cress briefly. Peel onion and cut into small cubes. Mix sour cream, 2/3 of the herbs, mustard, lemon juice, diced onion and 5 tablespoons of oil. Season dressing with salt, pepper and sugar. Clean and wash the radishes and cut them first into slices, then into strips.
3
Cut the cress briefly. Peel onion and cut into small cubes. Mix sour cream, 2/3 of the herbs, mustard, lemon juice, diced onion and 5 tablespoons of oil. Season dressing with salt, pepper and sugar. Clean and wash the radishes and cut them first into slices, then into strips. Clean the mushrooms with a cloth. Remove outer salad leaves and wash the head. Pluck the leaves from a lettuce and cut the leaves into pieces if necessary. Pour cream dressing over the lettuce and sprinkle with remaining herbs, chopped egg and radishes. Cut the other lettuce into eight pieces. Add the bacon to the vinaigrette just before serving and spread over the salad boats. Slice the mushrooms very thinly over the salad
4
Remove outer salad leaves and wash the head. Pluck the leaves from a lettuce and cut the leaves into pieces if necessary. Pour cream dressing over the lettuce and sprinkle with remaining herbs, chopped egg and radishes. Cut the other lettuce into eight pieces. Add the bacon to the vinaigrette just before serving and spread over the salad boats. Slice the mushrooms very thinly over the salad