Crunchy salad with bacon & parmesan
- 1 head of oak leaf or romaine lettuce (or 1 / 2 head)
- 2 EL hazelnut or almond flakes
- 2-3 slices bacon
- 1 onion
- 3-4 EL vinegar (e.g. B. Balsamico)
- whiter Pepper
- sugar, salt
- 2 EL Oil (e.g. olive oil)
25 minutes
light
- 1.
- Clean and wash the salad and drain. Pluck into pieces or cut into strips. Roast nuts without fat. Remove. Finely chop the bacon and leave it crispy. Remove
- 2.
- Peel the onion, dice finely and sauté in the frying fat. Pour 3-4 tablespoons of water and vinegar, bring to the boil. Season with pepper, sugar and a little salt. Beat the oil on it. Let the marinade cool down until it is lukewarm
- 3.
- Slice or roughly grate the parmesan. Mix the lettuce and marina. Sprinkle with bacon, nuts and parmesan. Possibly. Hand over baguette
1 person approx:
- 160 kcal
- 670 kJ
- 7 g protein
- 13 g fat
- 2 g carbohydrates
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