Crunchy salad with bacon vinaigrette

Name: Crunchy salad with bacon vinaigrette
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 50 g Breakfast bacon (Bacon); 2 discs (30 g each) Wheat toast bread; 1 Garlic clove; 50 g Butter; 200 head and peck salad; 2 red onions (about 40 g each); 4 TABLESPOONS Olive oil; 2-3 TABLESPOONS White wine vinegar; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 1/2 bunch Parsley

AUTHOR
Harley Romero

DIFFICULTY
easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 4

50 g Breakfast bacon (Bacon)
2 discs (30 g each) Wheat toast bread
1 Garlic clove
50 g Butter
200 head and peck salad
2 red onions (about 40 g each)
4 TABLESPOONS Olive oil
2-3 TABLESPOONS White wine vinegar
7-10 Tbsp Salt
7-10 Tbsp Pepper
1/2 bunch Parsley

Directions

1
Cut the bacon into strips and fry them crisply in a pan without fat. Remove from the pan and let it cool down. Cut bread into cubes. Peel garlic and cut into fine slices.
2
Add butter to the frying fat, add garlic and bread cubes and fry until golden brown. Clean, wash and drain the salad. Pluck into bite-sized pieces. Peel onions and cut into rings.
3
Arrange on plates together with the salad and croutons. For the vinaigrette, mix oil, vinegar and bacon, season with salt and pepper. Wash parsley, dab dry, pluck leaves from the stalks and chop finely.
4
Add to the vinaigrette and stir in. Spread over the salad and serve.