Colorful salad with crispy warm bacon

Ingredients for 4 servings:

• 150 g lamb’s lettuce
• 200 g mixed leaf salad (frisée, lollo rosso, radicchio, iceberg lettuce)
• 1 pack of mixed seeds (pumpkin seeds, pine nuts, walnuts)
• 1 small jar of artichoke hearts, pickled in oil
• 3 large beef tomatoes, finely chopped
• 1 large bell pepper(s), yellow, finely chopped
• 1 large bell pepper(s), red, finely chopped
• 1 large cucumber(s), finely chopped
• 1 small bunch of spring onions, finely sliced
• 200 g bacon, diced, finely chopped
• 50 g cheese (Gouda), cut into fine strips
• 1 bunch of chives, cut into fine rolls
• 50 cl vinegar (white wine vinegar or vinegar essence)
• 75 cl olive oil or sunflower oil
• ½ tsp mustard, medium hot
• 1 tbsp mixed herbs (chives, chervil, parsley, tarragon)
• ½ tsp shallot(s), finely chopped
• 1 tsp sugar
• ¼ tsp salt

Instructions

Working time approx. 40 minutes; Total time approx. 40 minutes

Mixed salad

Clean, wash, and prepare all ingredients as described in the list of ingredients. Fry the bacon in a pan with a little butter, then fry the kernels in the same pan until slightly crispy. Combine all ingredients in a bowl. For the vinaigrette, mix the vinegar with salt, sugar, and mustard in a bowl. Then gradually add the oil and stir in thoroughly with a whisk. Just before serving, stir in the shallots and herbs. Sprinkle the warm bacon and kernels over the salad and garnish with chives to serve. Refreshing with main courses, as a snack, or as an office meal.