Westphalian farmer's salad

Ingredients for 4 servings:

• 1 lettuce or iceberg lettuce
• 4 tbsp butter
• 2 tbsp flour
• 50 ml vegetable stock
• 150 ml milk
• 1 pinch of nutmeg
• 750 g jacket potatoes
• 75 g bacon
• oil
• salt and pepper
• n. B. Egg(s), possibly

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 1 hour

“Schlobbe” – a warm salad based on an old family recipe

Wash and shred the lettuce, and drain thoroughly or spin dry. Then place it in a large bowl. Heat the butter in a small saucepan until it barely bubbles – but be careful: it must not brown! Now sprinkle in the flour and whisk it into the butter until smooth. Let it sweat a little longer so the flour can swell. Again, be careful not to brown it. Slowly add the milk and stock, stirring well the whole time until the roux is smooth. Season with salt and nutmeg. Cut the jacket potatoes into medium-sized cubes (about 3 cm) and the bacon into small cubes. Melt the oil in a large non-stick pan and fry the bacon until golden brown, then remove. Now add the potatoes to the pan with the fat and fry slowly over medium heat until golden brown (about 15 minutes), turning not too often. Only at the end season with salt and pepper and reduce the heat. Return the bacon to the pan and toss everything again. Now add the warm fried potatoes from the pan directly to the lettuce, followed by the roux. Mix everything thoroughly and serve warm on a plate. Soft-boiled eggs are delicious with this dish. Even though it looks strange, it actually tastes delicious. So go ahead and give it a try.