Summary

Ingredients

• 150 g lamb`s lettuce
• 125 g bacon
• 100 ml olive oil
• 2 tablespoon balsamic vinegar, darker
• 12 cherry tomato (s)
• 50 g pine nuts
• 2 cloves garlic
• 1 handful walnuts
• 2 rolls, stale, or half a baguette
• 0.5 ½ lemon (s), add the juice
• a bit salt
• some pepper, freshly ground
• 2 teaspoons, heaped herbs, (herbs Provence)
• 1 tablespoon, leveled sugar

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Instructions

1. Dice the bacon and leave it in a pan. Depending on the fat content of the bacon, it may not be necessary to add oil. Just before the end of the cooking time, add a small handful of walnuts and the pine nuts to the bacon and roast briefly. The bacon should be crispy fried. Then let the pan cool down and spread the bacon with the nuts on a piece of kitchen paper and let cool down further. The excess fat is thus caught.
2. Cut two old rolls or 1/2 baguette into approx. 2 cm cubes, place in a pan and drizzle with olive oil. Add a pressed clove of garlic and the herbs of Provence with a little salt to the cubes and mix everything well. It is best to knead lightly with your hands. Roast the whole thing over a light heat until crispy and turn it regularly. When the bread cubes are lightly brown and crispy, take the pan off the heat and let it cool down.
3. Wash the lamb`s lettuce thoroughly in cold water and then spin dry.
4. Put about 6 tablespoons of olive oil and 2 tablespoons of balsamic vinegar in a bowl. Add a pinch of salt, pepper, 1 pressed clove of garlic, 1 teaspoon of sugar and the juice of half a lemon. Halve the cherry tomatoes and add to the dressing. Now add the fried bacon cubes with the nuts and stir everything.
5. Add the lamb`s lettuce to the dressing and fold in gently with your hands. Arrange the salad directly on a plate or soup plate and spread the toasted bread cubes over it. Arrange the salad immediately.