Buttermilk walnut salad with boiled potatoes

Ingredients for 2 servings:

• 1 head of lettuce (endive, maybe 1/2 head is enough)
• ½ liter buttermilk (or kefir)
• 100 g walnuts (roughly chopped)
• 100 g bacon
• 2 tbsp oil
• Salt and pepper, white
• possibly sugar, to taste
• 8 tubers of potatoes (depending on size)

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Endive salad with walnuts, bacon and buttermilk sauce

First, add the nuts to the buttermilk, season with pepper, salt, and perhaps a little sugar. Set aside and let it marinate. Wash and scrub the potatoes, then boil until tender. Meanwhile, trim the lettuce and cut it into fine strips. Wash it in warm water to remove some of the bitterness and make the salad a little milder. Then rinse it in cold water, spin it dry, and place it in a large salad bowl. Dice the bacon and fry it in hot oil until the cracklings are nice and crispy. Peel the potatoes, which are cooked until al dente. Only now add the buttermilk and walnut mixture to the salad and mix. Serve in soup bowls (or even better, pasta bowls) and scatter the bacon cracklings, while still hot, on top. Toss the peeled potatoes in the bacon pan and serve with the salad. Best eaten with a spoon and fork.