Endive Salad with Grammelnut’n

For the endive salad with gram nuts, boil the peeled potatoes in lightly salted water until soft. Let steam well and press through a potato press while still hot. On a work surface, mix with butter, flour, curd cheese, egg, grated grammelnut, cheese, salt and nutmeg to form a smooth dough.

Form a 3 cm thick roll, cut off small pieces with a dough card and shape them into small, cone or sponge-like so-called Nuss’n. Fry slowly in a coated pan in a little hot lard until golden brown. Season with salt and drain on paper towels. Keep warm.

Place the four bacon slices on a baking tray covered with baking paper and fry at 160°C until crispy. Wash the endive, pluck into leaves and cut into fine strips. Rub a bowl with garlic and marinate the lettuce with seed oil, salt and apple cider vinegar. Arrange on plates, top with prepared gram nuts and crispy bacon. If desired, garnish the endive salad with gram nuts with slices of bacon twisted into roses.

Preparation Tip:

Less complicated, but no less tasty, is to slice the still warm cooked potatoes and fry them in a pan with grammels. Deglaze with balsamic vinegar and pour over the marinated salad.

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