Ritschele with bacon and Kracherle

Ingredients for 4 servings:

• 250 g lamb’s lettuce (Baden: Ritschele)
• 70 g bacon, smoked and cut into cubes
• 2 slices of toast
• 1 tbsp sunflower seeds
• 1 garlic clove(s)
• 1 small onion(s)
• 2 tbsp oil (sunflower or rapeseed)
• 3 tbsp vinegar (raspberry vinegar)
• 1 tsp mustard, medium hot
• salt and pepper
• Paprika powder, hot
• some chives
• some stalks of parsley and possibly other garden herbs

Instructions

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

lamb’s lettuce

Clean and wash the lamb’s lettuce, and remove the roots. Toast the bread and cut into small cubes. Finely chop the garlic and herbs. Dice the onion. Kracherle: Fry the bacon and bread in a pan until crispy, then add the garlic and sunflower seeds and fry briefly. Mix together a dressing from the vinegar, oil, herbs, mustard, and onion and season with salt, pepper, and paprika. Toss the lamb’s lettuce with the dressing just before serving, then sprinkle the Kracherle over the bread.