Salat aus Baby-Gem-Salat

Zutaten

• Salad
• olive oil for frying
• 150 g shimeji or portabellini mushrooms
• 1 tsp (5 ml) lemon juice
• Sea salt and freshly ground black pepper
• 200 g fresh asparagus
• 3 heads baby gem lettuce, trimmed and washed
• 50 g parmesan or mature cheddar, shaved
• Dressing
• 1 egg, boiled for 3 minutes
• juice of 1 lemon
• 1 tsp (5 ml) Dijon mustard
• 1/5 C (50 ml) olive oil
• 2 anchovy fillets, crushed

Zubereitung

1. 1

   Heat a little olive oil in a small saucepan and quick-fry the mushrooms. Add the lemon juice and remove from the heat. Season to taste and set aside to cool (reserve the juices for the dressing).

2. 2

   Peel, trim and cut the asparagus into small pieces. Cook in boiling salted water for a minute or two and then refresh in cold water.

3. 3

   Combine the lettuce, mushrooms, asparagus and cheese.

4. 4

   Peel and chop the egg, then add the remaining dressing ingredients, including the reserved juices from the mushrooms, and whisk together. Season to taste.

5. 5

   Toss with the dressing and serve.