1 large head of red oak leaf lettuce (or similar like butter or baby gem)
1 loaf of gluten free challah bread (or similar like brioche)
4 cups of mushrooms (seasonal or what you can find)
3 tablespoons of pumpkin seeds
vegan bacon (if you are not vegan, feel free to use regular)
1 tbsp garlic powder
1 tbsp onion powder
2 tsp dried oregano
rapeseed oil (or a high heat tolerating oil like avocado)
1 bunch of dill
1 bunch of chives
1 bunch of tarragon
1 tsp maple syrup
2 tsp chardonnay vinegar
juice of 1 lemon
2 cloves of garlic
1 cup of olive oil
Himalayan or sea salt
Preheat the oven for 200c. Slice your challah bread into 1 inch cubes and place onto half a baking tray (you will use about half the challah). Add your mushrooms, and slice if necessary. Drizzle liberally with your rapeseed oil and season well with salt. Add the garlic and onion powder, as well as the oregano. Mix well, keeping them separate. Place in oven to roast for about twenty minutes. Check every five to ten minutes to toss so every side gets crispy. The challah is easy to burn, so keep a careful eye on it. You may want to reduce your oven temperature if it is a very hot oven.
Tear the leaves from the head of your lettuce and wash and dry well. Chop your herbs and mix well. Set aside.
Fry your bacon in about 5 tbsp rapeseed oil. Cook until desired crispness. Place on paper towels to dry out the oil, and then slice into bits. Set aside.
For your vinaigrette, add all your ingredients into a blender or bullet and mix well.
To plate, add the mushrooms and bacon to the salad base. Drizzle with one layer of dressing. Then add the croutons and pumpkin seeds, and add another drizzle. Ready to serve.