For the sauce
1/2 teaspoon of salt
3 tablespoons of vinegar
2 tablespoons of water
1 tablespoon of prepared mustard
1 tablespoon of honey
10 drops of pepper sauce
3 cloves of garlic, minced
4 slices of smoked bacon, diced (60g)
1 tablespoon of olive oil
2 cups of fresh mushroom (champignon), cut into strips (210g)
3 parsley leaves (145g)
4 cups of American lettuce, cut into strips (180g)
1 cup of grated cheddar cheese (110g)
For the sauce
1/2 teaspoon of salt
3 tablespoons of vinegar
2 tablespoons of water
1 tablespoon of prepared mustard
1 tablespoon of honey
10 drops of pepper sauce
3 cloves of garlic, minced
4 slices of smoked bacon, diced (60g)
1 tablespoon of olive oil
2 cups of fresh mushroom (champignon), cut into strips (210g)
3 parsley leaves (145g)
4 cups of American lettuce, cut into strips (180g)
1 cup of grated cheddar cheese (110g)
Make the sauce: In a small bowl, combine all the ingredients and mix vigorously with a hand mixer until smooth. Reserve
In a large skillet, over high heat, sauté the garlic and bacon in olive oil, stirring occasionally, until the garlic is soft (approximately 2 minutes)
Add the mushroom and cook until slightly softened (approximately 2 minutes). Reserve
Gently unfold the parsley leaves
Spread the mushroom mixture evenly over the parsley. Reserve
Add the lettuce to the bowl with the sauce and mix well
Spread over the mushroom mixture
Sprinkle with cheese
Roll up the parsley as if it were a roulade
Cut into four pieces
Serve immediately.
