bacon salad
My grandma always made this bacon salad and I took her recipe. Since the salad goes away like hot cakes. The recipe comes from the poor postwar period, when you had to bring many with a few.
Dice 250 g of stewed belly, separating the fat bacon from the lean and leaving it in a frying pan at low temperature. When the fat bacon is nice glassy and enough bacon fat, add the lean bacon and fry everything nice brown and crispy. Meanwhile, wash a head of lettuce (also good with iceberg or endive or other lettuce), mince and spin. Prepare a vinegar-based marinade. An oil addition is not required. Mix the salad with the marinade. Pour a cup of water over the crispy bacon and bring to a boil. Pour over the salad and serve immediately.
The salad tastes very delicious and enough for four people. As a side dish, we recommend a pastry called "Gmogglds" (all to the north of the "Weißwurscht-Equator" in Middle Franconia) - do not break your tongue, do not even try to utter it!). This is a thick pancake batter, which is of course not sweet, but hearty seasoned with salt, pepper, some instant broth and some marjoram. The dough is sautéed in a pan on one side, after the bottom is browned, it is turned over. Tend something to brown, as Kaiserschmarrn with the help of two spatulas tear and continue to fry under repeated turn. For some it sounds funny, such a warm leaf salad. But give it a try: it definitely tastes good.
