Ingredients:
- 80g white mushrooms
- 2 slices of toast bread
- ½ tsp smoked paprika
- 50g green lollo lettuce
- 50g red lollo lettuce
- 2 tomatoes
- 100g Melichloro cheese from Lemnos
- 4 slices of smoked pork tenderloin
- 1/3 cup olive oil
- 3 tbsp balsamic vinegar
- Salt
Method:
Preheat the oven to 220°C.
Slice the mushrooms thinly.
In a non-stick pan, heat a little olive oil and sauté the mushrooms over low heat for 3-4 minutes until they release their moisture.
Transfer the mushrooms to a plate lined with paper towels to drain and cool.
Blend the bread slices in a food processor until they become crumbs.
Mix the crumbs with the smoked paprika and a pinch of salt, then drizzle with a little olive oil.
Spread the crumbs on a baking tray and bake in the preheated oven at 220°C for 5-6 minutes until golden.
Remove the tray from the oven and let the crumbs cool.
Chop the green and red lollo lettuces and slice the tomatoes thickly; place them on a serving platter.
Sprinkle the toasted crumbs over the salad and toss gently.
Add the sautéed mushrooms and toss again.
Cut the Melichloro cheese into cubes and add to the salad.
In the same non-stick pan used for the mushrooms, quickly sauté the smoked pork tenderloin slices for 1 minute and arrange them on the side of the platter.
In a small bowl, whisk together the balsamic vinegar with the remaining olive oil and a pinch of salt.
Drizzle the dressing over the salad and serve.
