Summary

Ingredients

• 100 g wild arlic
• 100 g bacon, mixed and smoked, finely diced
• 4 slices toast, diced
• 2 tomato (s), pitted and diced
• Oil for frying

For the dressing:

• 80 g potato (s), peeled, diced, boiled
• 3 tablespoon parsley, finely chopped
• 1 small onion (s), finely diced
• 30 ml white vinegar, e.g. fruit or white wine vinegar
• 90 ml sunflower oil
• sugar
• salt and pepper

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Instructions

1. For the dressing, put the cooked and drained potato cubes in a tall vessel while still hot. Mix well with the vinegar, oil, the parsley and half of the onion cubes with the hand blender, so that a creamy sauce is formed. Season well with a little sugar, salt and pepper.
2. Fry the bacon in a pan with a little oil until the cubes take on color. Add half of the onion cubes and the toast and toast everything until golden brown.
3. Wash the wild garlic, pat dry and coarsely shred it in a bowl. Marinate with a little dressing, divide over 4 salad plates. Spread the crouton mixture and the diced tomatoes on top. Drizzle some more dressing over it and serve.
4. A wonderfully light spring appetizer or a snack in between.
5. I prefer spicy Tyrolean bacon for it.