Summary

Ingredients

• 1 medium potato (s)
• some water
• 200 ml chicken broth
• 5 tablespoon olive oil
• 5 tablespoon white wine vinegar
• 1 shallot (s)
• 2 slices toast
• 8 slices bacon
• some salt and pepper
• 200 g lamb`s lettuce

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Instructions

1. Peel the potatoes and cook them in a little water for about 20 minutes. Meanwhile, clean the lamb`s lettuce. Fry the bacon in a pan until crispy. Cut the toast slices into cubes and toast them with a little butter until golden brown. Finely dice the shallot.
2. When the potatoes are cooked, dice them and puree them together with the shallot cubes, broth (if necessary, granulated broth is also possible), vinegar and oil in a container with the magic wand. Season to taste with pepper and salt. If necessary, add a little more vinegar or broth to taste.
3. Arrange the well-drained lamb`s lettuce on plates, then drizzle with the dressing and top with the fried bacon and croutons.