Salad with Grapes and Chanterelles – Dressing of Lime and Vanilla Foam

Preparation time approx. 20 min:

Remove the skin from the onions and dice finely. Rub off thyme. Rinse cooled chanterelles, drain and dab on kitchen paper, cut large chanterelles in half. Clean, halve and remove seeds from grapes.

Cut vanilla bean lengthwise, scrape out pith. Cut lime in half, squeeze juice. Bake bread until crisp and cut open. Rinse lettuce well, drain and pick a little bit small.

Place egg yolks, whole egg with apple juice, vanilla pulp, lime juice in a large enough bowl, season with herb salt and pepper, whisk over hot water bath until well creamy, then chill in iced water. Sauté onions in melted butter until translucent, add chanterelle mushrooms and sauté. Add grapes, stew briefly, extinguish with a little balsamic vinegar and season with pepper.

Pile leaf salad on deep plate, spread grape-egg mushroom leaf salad evenly over it, sprinkle with walnut kernels and pine kernels and cover with vanilla foam. Distribute thyme evenly over the top and add bread.

346 Kcal – 20 g fat – 11 g egg white – 29 g carbohydrates – 2 Be nutrient quotient: 19

Our tip: As an alternative to fresh herbs, you can also use frozen ones – these also stand out for their fresh taste!

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