Hunter’s Bread Salad

Remove all the shrubbery from the thistle roots, peel them and cut the remaining hearts (the real hunter’s bread) into small strips, salt, pepper, drizzle with a little oil and set aside. Slice the most beautiful and noble of the cleaned mushrooms (possibly with a slicer) wafer-thin and line 4 plate bottoms with them in the manner of a carpaccio. Coarsely chop the wild herbs and scatter them over the raw mushrooms as you like. Heat the remaining oil in a cast iron skillet, taking strict care not to get it too hot. Toss the remaining coarsely chopped mushrooms in the hot safflower oil for a few minutes so that they still remain crisp. Salt and pepper the mushrooms, remove them and spread them evenly over the herbs on the 4 plates. Deglaze the pan with a little beef broth or water and raspberry vinegar. Spread the chopped hunter bread all over the salad and pour the lukewarm marinade from the pan over everything. Season again with salt and pepper. If desired, sprinkle with crunchy sprouts or sprouted vegetables and serve immediately.

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