Clean the lettuces, wash twice in cold water. Spin the lettuce dry in a salad spinner and make ready.
Prepare the tomato cubes, see the link to preparing the tomato cubes in the article (tomato concassée) or halve the tomatoes accordingly, cut out the green, season with salt and pepper. Cut the radishes into quarters and salt lightly. Prepare the cress.
Clean the mushrooms with a knife. Place small mushrooms directly on top, cut large mushrooms into 5 mm thick slices. Preheat the oven to 160°C hot air.
Prepare the flour in a bowl. Beat the eggs in a bowl, season to taste with salt, pepper and thyme and whisk with a fork. Place the breadcrumbs in a bowl.
Bread the mushrooms, first turn them in flour, then pull them through the egg, place them in the breadcrumbs and press gently. Place the fried mushrooms on a plate sprinkled with breadcrumbs.
Prepare the salad dressing by mixing all the above ingredients in the order shown. Slowly add the oil at the end, stirring vigorously with a whisk.
Fry the fried mushrooms in a pan with sunflower oil. Place on a baking tray with baking paper, season with salt and place in a preheated oven. If necessary, heat bread in the oven as a side dish.
Mix the ingredients for the dip quickly in a bowl and make ready.
Prepare the plates, marinate the prepared salads and arrange them in the middle of the plates. Add the mushrooms all around and sprinkle the plate and mushrooms with pepper. Add lemon mayonnaise dip, decorate salad with cress, tomatoes and radishes and serve. Enjoy your meal!
Alternatively, serve the baked mushrooms as a starter: Spread the lemon and mayonnaise dip on a large plate. Add the marinated salad. Place the baked mushrooms in the dip and decorate with radish strips and black pepper.