Lamb Salad With Wild Mushrooms
|Chopped cooked lamb||675 Gram, julienne cut|
|Wild mushrooms||300 Gram|
|Chopped basil leaves||30 Milliliter|
|Chopped green onion||60 Milliliter|
|Cracked black pepper||5 Milliliter|
|Lemon juice||80 Milliliter|
|Olive oil||250 Milliliter|
|Boston lettuce head||1 Small|
|Radicchio head||1 Small|
|Edible flowers||100 Gram (For Garnish)|
Mix the lamb with the mushrooms in a mixing bowl.
In a blender combine the basil, parsley, green onion, salt, pepper and lemon juice.
With the machine running on low, slowly pour in the oil.
Pour half the dressing over the lamb and mushrooms, marinate in the refrigerator 1 hour.
Wash the lettuce and radicchio.
Chop into coarse pieces.
Place on plates.
Top with the marinated lamb.
Place the egg yolk in a blender.
With the machine running, slowly pour in the remaining dressing.
Once a thin mayonnaise is formed pour over the salad and serve.
Garnish with flowers.