Rhenish lamb's lettuce with black pudding, apple and onion

Ingredients for 2 servings:

• 100 g lamb’s lettuce
• 1 onion(s)
• 80 g black pudding in one piece (Flönz), alternatively diced bacon
• 1 small apple (e.g. Braeburn or Rubinette)
• Clarified butter for frying
• Sugar
• Flour
• 1 tbsp white wine vinegar
• 3 tbsp rapeseed oil
• 1 tsp mustard
• 1 tsp honey
• salt and pepper

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 35 minutes

as a lunch or picnic in a glass

Prepare two tightly sealable jars or screw-top jars, each with a capacity of approximately 750 ml. Clean and wash the lamb’s lettuce thoroughly, and trim off the root ends. Spin dry and divide evenly between the two jars. Peel the onion and slice or finely slice into rings. Melt a little clarified butter in a pan and fry the onion rings over low heat for about 7-10 minutes until golden brown. Sprinkle with a little salt and sugar, dust lightly with flour, and fry until crispy. Remove from the pan and set aside. Peel the black pudding and cut into large pieces. Heat a little more clarified butter in the pan and fry the black pudding pieces over medium heat until they fall apart. (If you don’t like black pudding, you can alternatively fry diced bacon until crispy and then drain on kitchen paper.) Place the black pudding in a sieve, drain well, and allow to cool. Wash the apple, but do not peel it, and cut into slices or cubes. Place the apple pieces on the lamb’s lettuce, scatter the cooled black pudding over it, and arrange the crispy onion rings on top. Close the jar tightly. Combine all the dressing ingredients in a small bottle or a tightly sealed container and shake thoroughly until combined. Shake the dressing well again just before eating, then drizzle evenly over the salad. Close the jars tightly and shake thoroughly until all the ingredients are combined. Enjoy immediately, best with a crusty rye roll (Röggelchen).