Mushroom radicchio salad

Name: Mushroom radicchio salad
Cook time: 20 min
Total time: 20 min
Yield: 4
Ingredients: 2 Eggs; 2 small heads of radicchio salad; 1/2 Head oak leaf salad; 250 g Mushrooms; 150 g streaky smoked bacon; 1 Boxes Cress; 8 TABLESPOONS Herb Vinegar; 7-10 Tbsp Salt; 7-10 Tbsp white pepper; 1 TABLESPOON Sugar; 4 TABLESPOONS Oil

AUTHOR
Valentine Lee

DIFFICULTY
easy

RATING

COOK TIME
20 mins

TOTAL TIME
20 mins

Ingredients

Servings: 4

2 Eggs
2 small heads of radicchio salad
1/2 Head oak leaf salad
250 g Mushrooms
150 g streaky smoked bacon
1 Boxes Cress
8 TABLESPOONS Herb Vinegar
7-10 Tbsp Salt
7-10 Tbsp white pepper
1 TABLESPOON Sugar
4 TABLESPOONS Oil

Directions

1
Boil eggs for 10 minutes and quench. Wash the radicchio and oak leaf lettuce and chop them up roughly. Wash, clean and slice the mushrooms. For the sauce, peel eggs and dice finely.
2
Cut the bacon into fine strips, fry until crispy in a pan and drain on kitchen paper. Cut off the cress. Season vinegar with salt, pepper and sugar, then slowly stir in the oil.
3
Stir in the egg cubes, bacon and cress. Arrange salad and mushrooms on four plates and pour the sauce over them.