Crunchy salad with bacon & parmesan

Name: Crunchy salad with bacon & parmesan
Cook time: 25 min
Total time: 25 min
Yield: 4
Ingredients: 1 head of oak leaf or romaine lettuce (or 1/2 head each); 2 TABLESPOONS flaked hazelnuts or almonds; 2-3 discs Breakfast bacon (Bacon); 1 Onion; 3-4 Tbsp Vinegar (e.g. balsamic vinegar); 7-10 Tbsp white pepper; 7-10 Tbsp sugar, salt; 2 TABLESPOONS Oil (e.g. olive oil)

AUTHOR
Reed Chan

DIFFICULTY
easy

RATING

COOK TIME
25 mins

TOTAL TIME
25 mins

Ingredients

Servings: 4

1 head of oak leaf or romaine lettuce (or 1/2 head each)
2 TABLESPOONS flaked hazelnuts or almonds
2-3 discs Breakfast bacon (Bacon)
1 Onion
3-4 Tbsp Vinegar (e.g. balsamic vinegar)
7-10 Tbsp white pepper
7-10 Tbsp sugar, salt
2 TABLESPOONS Oil (e.g. olive oil)

Directions

1
Clean, wash and drain the salad. Pluck into pieces or cut into strips. Roast nuts without fat. Take out. Cut bacon finely and leave it crispy. Take out
2
Peel and finely dice the onion and sauté in the cooking fat. Add 3-4 tablespoons of water and vinegar, bring to the boil. Season with pepper, sugar and a little salt. Fold in the oil. Let the marinade cool down until it is lukewarm
3
Slice or roughly grate the parmesan. Mix salad and marinade. Sprinkle with bacon, nuts and parmesan. Add baguette if necessary.