Endive Salad with Austrian Bacon (Grammeln)

Ingredients

• 500 g Flome (pork back bacon)
• 1 endive salad
• 600 g rye whole-grain bread
• 1 Garlic clove
• 1 tsp cumin seeds
• 3 tbsp apple cider vinegar
• Salt
• Pepper (freshly ground)

Instructions

1. 1.

   Cut the Flome into cubes and render in a pot until the fat clears and the resulting gribenes are golden brown. Strain the fat through a sieve into another pot and let it set for 2 days without stirring.

2. 2.

   Clean the salad, separate the leaves, wash, dry by spinning, and cut into strips. Slice the bread thinly and fry in 30 g lard until golden brown. Remove and drain on kitchen paper.

3. 3.

   Peel the garlic, chop with cumin, and sauté in a pan with 20 g lard. Deglaze with vinegar, season with salt and pepper, and mix with the endive salad. Serve the lukewarm salad with the bread slices, lard, and grammeln.