Lamb's lettuce with egg and bacon

Lamb's lettuce with egg and bacon

Total: 30 Min. | Active: 30 Min.
gluten-free
Nutritional value / people: 400 kcal
, Fat: 36 g
, Carbohydrate: 6 g
, Protein: 12 g

Lamb's lettuce may be known by different names in Switzerland, Germany and Austria, but it's reach is international. It is very popular and enjoyed in various guises. This particular lamb's lettuce recipe is a more classic version and is often sprinkled with a handful of croutons, but delicious nonetheless. The fruity mustard & quince dressing adds a touch of extravagance to this classic dish.

Ingredients

4 people

Hint:


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

Betty Bossi Koch-Center
kochen@bettybossi.ch

Dressing

6 tbsp olive oil
3 tbsp condimento bianco (white balsamic vinegar)
2 tsp mustard
3 tsp quince jelly
3 tbsp milk
a little dried basil
herb salt, to taste
pepper, to taste

Salad

4 eggs
12 slices bacon
240 g lambs' lettuce
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How it's done

Dressing

Mix all the ingredients together well in a shaker.

Salad

Boil the eggs for approx. 8 mins., drain, rinse with cold water, leave to cool. Peel the eggs and cut in half. Gently fry the bacon in a non-stick frying pan until crispy, without adding any oil. Plate up the lamb's lettuce, drizzle with the dressing, garnish with the bacon and egg.

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