Salads

Iceberg lettuce
salad
with bacon and croutons

Level of difficulty

20 mins

Finely chop the herbs and mix them with the butter, the EKABE thick cream, lemon juice and the finely grated garlic clove. Season to taste with salt and pepper.
Sauté the bacon lardons in a frying pan until crispy, then drain on kitchen paper.
Remove the crust from the bread and cut the soft part into cubes. Place the cubes in the same pan as the lardon and sauté everything for about 2 minutes.
Cut the iceberg lettuce into eight pieces and place two pieces on each plate; scatter the lardons and croutons on top and drizzle with the herb sauce.

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