Lamb's lettuce with potato dressing, bacon and croutons

Ingredients for 4 servings:

• 1 m.-sized potato(s)
• some water
• 200 ml chicken broth
• 5 tbsp olive oil
• 5 tbsp white wine vinegar
• 1 shallot(s)
• 2 slices of toast
• 8 slices of bacon
• some salt and pepper
• 200 g lamb’s lettuce

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 45 minutes

Peel the potatoes and boil them in a little water for about 20 minutes. Meanwhile, trim the lamb’s lettuce. Fry the bacon in a pan until crispy. Cut the slices of bread into cubes and fry them in a little butter until golden brown. Finely dice the shallot. Once the potatoes are cooked, dice them and puree them in a bowl with a hand blender along with the diced shallots, stock (or granulated stock if needed), vinegar, and oil. Season with salt and pepper. Add a little more vinegar or stock to taste, if desired. Arrange the well-drained lamb’s lettuce on plates, drizzle with the dressing, and top with the fried bacon and croutons.