BLT salad

Ingredients for 4 servings:

• 200 g bacon in one piece, cut into small pieces
• 2 slices of whole-grain toast
• Black pepper, freshly ground
• 2 cloves garlic, finely chopped
• 3 tbsp balsamic vinegar
• 80 g lamb’s lettuce, cleaned
• 450 g cocktail tomatoes, mixed, halved
• 1 small red onion(s), diced
• 1 pinch of salt
• 1 tbsp mixed kernels, of your choice
• e.g. steak pepper

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 25 minutes

with bacon and colorful tomatoes

Heat a large, non-stick frying pan over medium heat and spread the finely chopped bacon evenly in the pan. Cook for about 5 minutes on each side until nicely browned and crispy. Transfer the bacon to a paper towel using a slotted spoon and reserve half of the fat from the pan in a cup. For the croutons, heat the pan again over medium heat. Fry the toast in the bacon fat on both sides until golden brown and season with steak pepper. Cut the toast slices into cubes and set aside. Add the reserved bacon fat to the pan and briefly sauté the finely chopped garlic. Then mix the garlic and fat together with the balsamic vinegar, salt, and pepper to make a dressing. Place the lamb’s lettuce, halved cocktail tomatoes, diced red onion, and bacon in a bowl. Toss with the dressing, top with the croutons and seeds, and serve immediately.