Lamb's Lettuce with Bacon and Croûtons

Name: Lamb's Lettuce with Bacon and Croûtons
Prep time: 20 min
Cook time: 13 min
Total time: 33 min
Yield: 4 servings
Ingredients: 250 g lamb's lettuce; 150 g streaky smoked bacon; 2 slice white bread; 1 tbsp butter or margarine; 1 piece shallot; 3 tbsp white wine vinegar; 4 tbsp rapeseed oil; 1 tsp medium-hot mustard; 1 pinch sugar; 1 pinch salt; pepper to taste; 2 tbsp pumpkin seeds

A German classic served all over the country: in Swabia it is called Ackersalat, in the Palatinate and elsewhere Feldsalat. The nutty little rosettes are dressed with a robust vinegar and oil dressing only just before serving and scattered with crisp bacon cubes and golden brown bread cubes. Warm and cold at the same time, this is the winter classic among salads.

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Cook time

33 min

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Servings

🧂

Ingredients

View Original ↗

Nutrition

per serving

410 kcal

Calories

8 g

Protein

37 g

Fat

9 g

Carbs

Ingredients

For 4 servings

Estimated cost~€2.40 · ~€0.60/serving

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Instructions

1
Wash the lamb's lettuce thoroughly, remove any wilted leaves and the root ends and spin the leaves dry.
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
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
Peel the shallot and dice it very finely.
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
Toast the pumpkin seeds in the wiped-out pan without fat until they begin to smell fragrant.
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.