Just came home from 5 days in Berlin that envolved a lot of eating and drinking. So for now, it's salad days!
Serves 2 as lunch/supper or 4 as a starter.
100 g lambs lettuce
250 g mushrooms, sliced
freshly ground black pepper
sea salt
1 tbsp extra virgin olive oil
vinaigrette
1. Heat the oil in a frying pan and add the mushrooms when hot. Fry over a high heat http://www.blogger.com/img/blank.gifuntil golden all over and season with pepper and salt.
2. Meanwhile wash and spin the lambs lettuce and arrange on plates. Drizzle with a little vinaigrette.
3. Sprinkle with the hot mushrooms and serve immediately.
Variation:
If you're worried about the fat content, mix the juice of a lemon, pepper and salt and drizzle over the lettuce instead of the vinaigrette,
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