AUSTRIAN BAUERNSALAT (FARMER SALAD)
Author: 
Recipe type: Salad
Serves: 2
 
Ingredients
  • SALAD:
  • 1 bunch bib lettuce
  • 2 tomatoes, cut into wedges
  • 2 large potatoes
  • 4 ounces ( 115 grams) slab bacon or lardon, cut into small cubes
  • 2 to 4 slices country-style bread, cut into small cubes
  • 1 large onion, peeled, halved and cut into thin lengthwise slices
  • olive, rapeseed or canola oil for sautéing
  • DRESSING:
  • 6 tablespoons rapeseed or canola oil
  • 3 tablespoons white wine vinegar
  • 1 tablespoon mayonnaise
  • salt and pepper, to taste
Instructions
  1. Place potatoes in a pot and cover with water. Bring to a boil. Cook until just tender when inserting a sharp knife into the middle. Drain. When potatoes are cool enough to handle, cut into bite-size pieces. Set aside.
  2. Heat a large skillet over medium high heat. Add cubed slab bacon. Stir frequently and cook until fat renders out and the bacon is slightly browned. If the pan is dry, drizzle in a bit of oil. Add bread cubes and cook until both bacon and bread are nicely browned and crispy. Remove from the pan with a slotted spoon and set aside.
  3. Add a bit more oil if the pan is dry. Sauté onions, stirring frequently, until they are caramelized. Remove from the pan with a slotted spoon and set aside.
  4. Add a bit more oil if the pan is dry. Sauté potatoes, stirring frequently, until they are caramelized. Sprinkle with a pinch of salt. Remove from the pan with a slotted spoon and set aside.
  5. Whisk mayonnaise and vinegar together in a small bowl. Slowly drizzle in 6 tablespoons canola oil. Add salt and pepper, to taste.
  6. To assemble: Arrange clean, dry lettuce leaves and tomato wedges on two plates. Top with potatoes, bacon, onion and croutons. Drizzle with dressing and serve immediately.
Recipe by Crawfish and Caramel | Amy Eber at http://crawfishandcaramel.com/salzburg-bauernsalat/