Chicory and radicchio filled with quark and pickled mushrooms
A salad fit for the ladies of the official »Bridgerton« cookbook.
Vogerl salad with crispy chestnuts, Roquefort and bacon
Chestnut recipes don't have to be complicated. Here we show you how deliciously quick and easy it is to prepare this delicious forest fruit - especially if you use pre-cooked chestnuts.
Preparation time: 25 minutes
Difficulty level: 1 of 5
| Ingredients (4 servings) | ||
|---|---|---|
| 200 | g | Pancetta, sliced |
| 500 | ml | Vegetable oil |
| 300 | g | Chestnuts, cooked and peeled |
| 60 | g | Corn starch |
| 4 | handful | Lamb's lettuce, washed |
| 150 | g | Roquefort or other blue cheese |
For the dressing
| Ingredients (4 servings) | ||
|---|---|---|
| 1 | tablespoon(s) | Dijon mustard |
| 2 | tablespoon(s) | Apple cider vinegar |
| 1/2 | teaspoon(s) | Maple syrup |
| 4 | tablespoon(s) | Olive oil |
| 1 | bunch | Chives, cut into rolls |
| Salt | ||
| Pepper | ||
Preparation:
- Fry the bacon in a non-stick frying pan over a medium heat until crispy on both sides, approx. 5 minutes. Lift out and drain on kitchen paper. Heat the vegetable oil in a pan to a height of 4 cm, rinse the chestnuts briefly with water, drain and toss in the cornflour. When the oil hisses indignantly when a drop of water is added, remove the chestnuts from the cornstarch, tap them off and fry in the oil in several batches until crispy.
- Lift out, drain on kitchen paper, fry the next batch in the same way, etc. For the vinaigrette, mix together the mustard, vinegar, maple syrup, salt and pepper, then mix in the olive oil, finally fold in the chives and season to taste.
- Dress the lamb's lettuce with it, place the chestnuts and crispy bacon strips on top, place the Roquefort in dumplings in between and serve with crusty sourdough bread.
