Ingredients: 2 tablespoons vinegar, 4 tablespoons garlic oil, 1 parsley bunch, a half of iceberg lettuce head, salt, pepper, 400g chanterelle mushrooms, 100g ham, 1 tomato, 1 tablespoon lemon juice, 1 onion, 1 bouillon cube, 1 tablespoon butter, 2 thyme sprigs.
Directions: Peel the mushrooms and trim poor and musty areas, if necessary. Heat the butter in the frying pan, add onion and ham finely chopped. Stew, then add mushrooms and tomato finely chopped. Season with salt and pepper, add bouillon cube shredded and lemon juice. While everything is stewing, wash the lettuce and sort it out if necessary. Make a dressing from vinegar, garlic oil, thyme and a half of parsley bunch finely chopped. Mix the lettuce with dressing, put on the plate and put over warm mushrooms taken out from the frying pan. Finely chop the remaining part of parsley and sprinkle over with it. Serve the dish with toasted bread.