Lamb's lettuce à la Hesse

Ingredients for 4 servings:

• 150 g lamb’s lettuce
• 125 g smoked belly, lean, finely diced
• 1 onion(s), red
• 1 bunch of parsley
• 1 tsp caraway seeds, whole
• 8 tsp olive oil
• 3 tsp balsamic vinegar or malt vinegar
• Salt and pepper from the mill

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

Lamb’s lettuce with fried bacon and caraway

Wash the lamb’s lettuce and drain well or spin dry. Wash and chop the parsley. Finely dice the bacon and onion. Fry the bacon in a pan or small saucepan (with a little olive oil if desired). Add the onion and cook until translucent. Add the chopped parsley to the pan. Fry for one minute. Empty the pan into the salad bowl and let the food cool slightly. Add 8 teaspoons of olive oil, 3-4 teaspoons of balsamic vinegar, and 1-2 teaspoons of whole caraway seeds, season with salt and freshly ground pepper. Toss the drained lamb’s lettuce with the dressing and serve immediately. The quantities are for a side salad; for a main course, I use at least 250 grams of lettuce and the corresponding amounts of ingredients for 2 people.