Zubereitung

1. 1

   Wash the lamb's lettuce thoroughly, remove any wilted leaves and the root ends and spin the leaves dry.

2. 2

   Cut the streaky smoked bacon into small cubes and render them crisp in a pan over a medium heat without extra fat, then lift them out.

3. 3

   Cut the slices of white bread into cubes, add the butter or margarine to the bacon fat and fry the bread cubes in it until golden brown.

4. 4

   Peel the shallot and dice it very finely.

5. 5

   Whisk the white wine vinegar with the rapeseed oil, the medium-hot mustard and the sugar, add the diced shallot and season the dressing with salt and pepper.

6. 6

   Toast the pumpkin seeds in the wiped-out pan without fat until they begin to smell fragrant.

7. 7

   Toss the lamb's lettuce with the dressing just before serving, divide it between plates and scatter with the warm bacon cubes, the bread cubes and the pumpkin seeds.