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Lamb's lettuce with bacon and nuts

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Ingredients for 4 servings:

  • 200 g lamb’s lettuce (small-leaved lamb’s lettuce)
  • 50 g walnuts
  • 125 g smoked bacon, streaky
  • 2 tbsp vinegar (white wine vinegar)
  • 1 tsp mustard, hot
  • salt and pepper
  • 1 tbsp oil (walnut oil)
  • 1 tbsp oil (sunflower oil)

Instructions

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

not only for Austrians

Wash the lamb’s lettuce thoroughly and trim off thick root ends. Spin the lettuce thoroughly dry. Roughly chop the walnuts. Finely dice or strip the rindless smoked bacon and fry in a pan without fat over medium heat until crispy. Remove from the pan and drain on kitchen paper. For the vinaigrette, whisk the white wine vinegar with the mustard, salt, pepper, and both types of oil. Stir the vinaigrette, walnuts, and bacon into the lamb’s lettuce and serve. Serve with fresh white bread.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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