Vogerlsalad with Bacon and Radish

Arrange on a flat plate as a dish.

Sauté a few strips of bacon in a little olive oil, mix with the washed lettuce and radish sticks and fill into the arranged bell pepper half.

For the dressing, mix two parts of balsamic vinegar, one part of salt, olive oil, pepper and one tablespoon of mustard and pour over the lettuce.

Cut croutons from white bread, brown in butter, olive oil and garlic and sprinkle over the leaf salad. Arrange everything on a flat plate and garnish with the remaining lamb’s lettuce leaves.

Our tip: Use a deliciously spicy bacon for a delicious touch!

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