Pancakes with warm rustic salad

Description

Always cook in this rustic salad in the first days of spring. It combines the comfort and warmth of winter and the lightness, the freshness of spring. It's called a village due to its ingredients. Warm young potatoes, fresh greens, bacon with fat, pickled onions. Serve pancake makes it more rich, nourishing and beautiful.

Ingredients

Flour

4 Tbsp
Chicken egg

1 piece
Milk

300 ml
Salt

1 piece
Vegetable oil

1 Tbsp
Potatoes

200 g
Arugula

50 g
Lettuce

50 g
Bacon

5 piece
Red onion

0.5 piece
Vegetable oil

1 Tbsp
Vinegar

1 tsp
Salt

1 piece
The mixture of peppers

1 piece
Lemon juice

1 tsp
Garlic

1 tooth
Thyme

0.5 tsp

Cooking

In a bowl break the egg, add salt and whisk

Sift flour in bowl

Pour the milk and knead the dough

Add 1 tbsp vegetable oil

To make pancakes in a frying pan with a thick bottom, adding a few drops of oil. From this quantity of dough makes about 7-8 pancakes

Cut the potato into quarters and boil until cooked in salted water

For the sauce, mix the vegetable oil, balsamic vinegar, lemon juice, dried herbs, garlic, salt and pepper mixture.

Slice the onions thin half-rings and put in refills to a little marinated.

Arugula and corn mix and add warm potatoes. Can use any mix of greens.

Cut the bacon and fry in a pan.

Add in a bowl the bacon, onion and whole gas station

Offer an unusual supply of pancakes. Pancakes cut into strips and put them along the walls of the cooking ring. Edges to grease with a dressing or oil, so they stay. Spread inside of ring the salad and remove the ring.

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