Ciperine's wild garlic salad with potato dressing

Ingredients for 4 servings:

• 100 g wild garlic
• 100 g bacon, streaky and smoked, finely diced
• 4 slices of toast bread, diced
• 2 tomatoes, pitted and diced
• Oil for frying
• 80 g potatoes, peeled, diced, cooked
• 3 tbsp parsley, finely chopped
• 1 small onion(s), finely diced
• 30 ml vinegar, lighter, e.g. fruit or white wine vinegar
• 90 ml sunflower oil
• Sugar
• salt and pepper

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 40 minutes

rustic and fine at the same time

For the dressing, place the cooked and drained potato cubes in a tall container while they are still hot. Blend thoroughly with the vinegar, oil, parsley, and half of the diced onion using a hand blender to create a smooth sauce. Season generously with a little sugar, salt, and pepper. Fry the bacon in a pan with a little oil until the cubes begin to brown. Add half of the diced onion and the toast and toast everything until golden brown. Wash the wild garlic, pat dry, and roughly tear it into a bowl. Marinate it with a little dressing, divide it among 4 salad plates. Distribute the crouton mixture and the diced tomatoes on top. Drizzle a little more dressing over the top and serve. A wonderfully light spring appetizer or a snack. I prefer spicy Tyrolean bacon for this.