Recipe

4 Servings

INGREDIENTS

300 g mixed mushrooms (e.g. chanterelle, button, chestnut, oyster)

250g each of seasonal salad leaves (e.g. purslane, oakleaf lettuce, lamb’s lettuce)

100 g radicchio

1 red onion

½ bunch chives

½ bunch flat-leaf parsley

2 pears

1 tbsp olive oil

1 tbsp walnut oil

2 tbsp cider vinegar

1 tsp forest honey

1 tsp sweet mustard

2 tbsp orange juice

Sea salt

Freshly ground pepper

2 eggs

150 g panko breadcrumbs

Approx. 1 litre of oil for frying

Allergens are marked in bold

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step 1

Step 1

Wash the mushrooms, put to one side. Wash the salad leaves, shake well until dry and tear into bite-sized pieces. Cut the radicchio into fine strips. Chop the onion. Wash the herbs, shake dry and chop.

step 2

Step 2

Wash the pears, remove the cores and chop into cubes. Place 2 tbsp of the pears into a mixer and mix the remaining pear cubes with the salad leaves and onion. Cover and put to one side.

step 3

Step 3

Add the herbs, oil, vinegar, honey, mustard, orange juice, some salt and pepper to the pear cubes in the mixer and blend at a high speed until you have a smooth, creamy dressing.

step 4

Step 4

Beat the eggs and season with salt and pepper. Place the breadcrumbs on a plate. Heat the oil in a wok or deep pan to approx. 170 degrees. As soon as bubbles form on a wooden spoon held in the fat, this is the right temperature. Roll the mushrooms in the egg, then the breadcrumbs and deep-fry in the hot fat for about 4 minutes until crispy. Pat dry using kitchen paper. Arrange the mushrooms on the salad and serve with a drizzle of dressing.

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