Lukewarm Radish Salad

Rinse and clean the radish, cut into slices of about 1/2 cm thickness and these into sticks of 5 cm length. Rinse and clean the mushrooms, cut them into quarters and cut the large pieces into slices. Cut the bacon into narrow strips about 5cm long. Rinse and clean the spring onions, cut diagonally into 1/2cm thick rings.

Melt butter in a frying pan, render the bacon and fry until golden brown. Add the radish sticks, mushrooms + spring onions and sauté briefly. Remove from the frying pan. Stir the remaining fat from the frying pan, bread dregs (or juice of a lemon), pepper and seasoning to a marinade. Finely chop parsley except for a few leaves and stir into marinade. Mix the vegetables with the marinade. Serve garnished with the parsley leaves.

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