Mushroom and bacon salad

Name: Mushroom and bacon salad
Cook time: 50 min
Total time: 50 min
Yield: 5
Ingredients: 1/2 vegetable onions (approx. 150 g); 800 g small, white mushrooms; 1-2 Garlic cloves; 100 g streaky smoked bacon; 3 TABLESPOONS Oil; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 1/2 TEASPOON dried thyme; 7-8 TABLESPOONS Sherry vinegar; 100 ml clear broth (instant); 4-5 Tbsp Olive oil; 2 ripe mangoes (about 400 g each); 125 g Radicchio Salad; 1 Small romaine lettuce (romaine lettuce heart 100-125 g)

AUTHOR
Bo Carpenter

DIFFICULTY
easy

RATING

COOK TIME
50 mins

TOTAL TIME
50 mins

Ingredients

Servings: 5

1/2 vegetable onions (approx. 150 g)
800 g small, white mushrooms
1-2 Garlic cloves
100 g streaky smoked bacon
3 TABLESPOONS Oil
7-10 Tbsp Salt
7-10 Tbsp Pepper
1/2 TEASPOON dried thyme
7-8 TABLESPOONS Sherry vinegar
100 ml clear broth (instant)
4-5 Tbsp Olive oil
2 ripe mangoes (about 400 g each)
125 g Radicchio Salad
1 Small romaine lettuce (romaine lettuce heart 100-125 g)

Directions

1
Peel the vegetable onion and cut into very fine slices. Clean and sanitize the mushrooms. Peel garlic and press it through a garlic press. Dice bacon finely. Heat 3 tablespoons of oil in a large frying pan, leave the bacon crisp and remove. Fry the mushrooms in hot fat in two portions until golden brown. Finally add garlic, fry briefly and season with salt, pepper and thyme.
2
Add bacon and deglaze with vinegar and broth. Mix in olive oil, put everything in a bowl and fold in the onions. Let it cool down. Peel the mangos, cut the flesh off the stone and dice. Clean and wash the radicchio and romaine lettuce and drain well. Cut radicchio into very fine strips, romaine lettuce into slightly wider strips. Mix the mango and lettuce strips with the mushrooms, season again with salt and pepper and arrange in cups or on small plates