Autumn Salad with Sauteed Mushrooms

Ingredients

• 1 Lollo bionda lettuce
• 1 red oak leaf lettuce
• 250 g small young firm-cooking potatoes
• Salt
• 250 g Mushrooms
• 200 g fresh green beans
• 200 g smoked ham
• 1 baguette (about 30 cm long)
• 2 garlic cloves (peeled)
• 6 tbsp Olive oil
• 2 tbsp white balsamic vinegar
• black pepper (ground)
• oregano

Instructions

1. 1.

   Rinse the salad, wash it, dry by spinning and tear into bite-sized pieces. Wash the potatoes and boil them in salted water for 15 minutes. Clean the mushrooms and slice them. Cut the ham into strips. Wash the beans, trim the ends and blanch them in boiling salted water for 2-3 minutes. Remove and shock with cold water. Drain well.

2. 2.

   Render the ham in a pan until crispy. Remove and set aside. Drain the potatoes, halve them and together with the mushrooms cook in the ham fat for 5-8 minutes, turning, until golden brown. Meanwhile slice the baguette thinly, rub with garlic, drizzle with 2 tbsp olive oil and roast in a preheated oven until crisp.

3. 3.

   Combine the salad with the mushrooms, potatoes, ham, beans and bread slices, add the remaining oil and vinegar, season with salt and pepper. Plate and sprinkle with oregano leaves before serving.