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Lamb's lettuce with bacon and potatoes

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Ingredients for 2 servings:

  • 500 g potatoes, mostly waxy
  • 150 g lamb’s lettuce
  • 125g bacon
  • 6 tbsp vinegar
  • 3 tbsp oil
  • 1 pinch(s) of sugar
  • salt and pepper

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 35 minutes

light, but still delicious

Peel and wash the potatoes, then cut them into approximately 1 cm cubes. Cook them in boiling salted water for 15 minutes, drain, and let cool. Meanwhile, trim and wash the lettuce and shake it dry. Fry the bacon in a pan without fat until crispy, remove it, and let it drain on kitchen paper. Deglaze the pan with vinegar, add oil, remove from the heat, and season with salt, pepper, and sugar. Toss the lettuce with the potato cubes, bacon, and marinade.

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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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