Ritschele with Bacon and Crackling Alder
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 30 mins |
| Course | Salad |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 250 g lamb`s lettuce (Baden: Ritschele)
- 70 g bacon, smoked and cut into cubes
- 2 slices toast
- 1 tablespoon sunflower seeds
- 1 clove garlic
- 1 small onion (s)
- 2 tablespoon oil (sunflower or rapeseed)
- 3 tablespoon vinegar (raspberry vinegar)
- 1 teaspoon mustard, medium hot
- salt and pepper
- Paprika powder, hot as rose
- some chives
- some stalks parsley and possibly other garden herbs
Print Recipe
Pin Recipe Instructions
- Clean and wash the lamb`s lettuce and remove the roots. Roast the toast and cut into small cubes. Finely chop the garlic and herbs. Cut the onion into cubes.
- Kracherle: Fry the bacon and toast in a pan until crispy, then add the garlic and sunflower seeds and fry briefly.
- Mix a dressing from vinegar, oil, herbs, mustard and onion and season with salt, pepper and paprika.
- Mix the lamb`s lettuce with the dressing just before serving and then sprinkle the Kracherle over it.
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