Summary

Ingredients

• 1 head endive salad

For the puree:

• 1 kg potato (s)
• 100 ml milk
• 1 pinch (s) nutmeg

Moreover:

• 100 g bacon

For the dressing:

• 1 onion (s)
• 1 teaspoon mustard, medium hot
• 1 pinch (s) sugar
• 3 tablespoon white wine vinegar
• 1 teaspoon chicken broth, grained
• 50 ml mineral water
• 2 tablespoon rapeseed oil
• salt and pepper

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Instructions

1. Mud on is a classic autumn dish and was always on the table with us when grandpa harvested the endive salad in the allotment garden and distributed it fairly to his daughters. Because it was a productive garden and the quantities of endive were correspondingly large - my mother developed this variant of endive among each other - the salad dressing is a bit more sour and stays separate. So you can still eat leftovers the next day without the endive salad becoming mushy.
2. Remove the stalk from the endive salad, cut into fine strips and place in water.
3. For the puree, peel the potatoes and cook them in salted water. When the potatoes are ready, chop them up with a pounder. Stir in the milk so that the puree becomes creamy and juicy. Season with nutmeg.
4. Let out the bacon slowly and fry until crispy.
5. For the dressing, dice the onion very finely. Mix the mineral water with mustard, sugar, white wine vinegar and chicken stock and only then add the oil. Season to taste with pepper and salt.
6. To serve, mix the desired amount of endive with the dressing.
7. Shape the puree into a small volcano - with a hollow in the middle. Pour the endive salad in there and put the crispy bacon on top.
8. Now mix everything together - so pound. The mud on is done.
9. Good Appetite!