Hrskava salata sa slaninom (Crispy salad with bacon)

Sastojci (za 2-3 osobe): 70 g dimljene slanine, 1 glavica zelene salate (100-120 g), 50 g rukole, 1 manja crvena paprika, 1 manja šargarepa, 1 mali krastavac, 8 ceri paradajza ili 1 srednji paradajz (100-120 g), 1 kašika semenki bundeve ili suncokreta, 1 kašika maslinovog ulja (opcionalno), 1 kašičica soka od limuna, prstohvat soli i prstohvat bibera.

Priprema:

1. Slaninu iseći na tanke trakice i peći u rerni na 180°C oko 10-12 minuta na rešetki, dok ne postane hrskava. 

Rešetka omogućava da masnoća otkapava i salata ostaje lagana.

2. Zelenu salatu i rukolu iseći na veće komade, papriku i šargarepu na trakice, krastavac na kolutove, ceri paradajze prepoloviti ili običan paradajz iseci na kocke. 

3. U velikoj činiji pomešati svo povrće i dodati semenke.

4. Ohlađenu hrskavu slaninu iseći na manje komade i posuti po salati.

5. Preliti maslinovim uljem i limunovim sokom, posoliti i pobiberiti. Lagano promešati.

6. Poslužiti odmah, dok je slanina hrskava i povrće sveže.

Saveti za maksimalnu hrskavost i zdravlje:

- Slaninu peći na rešetki ili na papiru za pečenje pa ocediti višak masnoće na papirnom ubrusu.

- Dodavanje semenki ili orašastih plodova daje dodatnu hrskavost i zdrave masti bez dodatnog ulja.

- Maslinovo ulje možeš koristiti u minimalnoj količini ili ga potpuno izostaviti, jer limunov sok i prirodna masnoća slanine daju ukus.

Ingredients (for 2-3 people): 70 g of smoked bacon, 1 head of lettuce (100-120 g), 50 g of rocket, 1 small red pepper, 1 small carrot, 1 small cucumber, 8 cherry tomatoes or 1 medium tomato (100-120 g), 1 tablespoon of pumpkin or sunflower seeds, 1 tablespoon of olive oil (optional), 1 teaspoon of lemon juice, a pinch of salt and a pinch of pepper.

Preparation:

1. Cut the bacon into thin strips and bake in the oven at 180°C for about 10-12 minutes on the rack, until it becomes crispy.

The grid allows the fat to drip off and the salad remains light.

2. Cut lettuce and arugula into larger pieces, pepper and carrot into strips, cucumber into rings, cherry tomatoes in half or regular tomatoes into cubes.

3. In a large bowl, mix all the vegetables and add the seeds.

4. Cut the cooled crispy bacon into smaller pieces and sprinkle over the salad.

5. Pour over olive oil and lemon juice, salt and pepper. Stir gently.

6. Serve immediately, while the bacon is crispy and the vegetables are fresh.

Tips for maximum crispiness and health:

- Bake the bacon on a rack or on baking paper and drain the excess fat on a paper towel.

- Adding seeds or nuts provides extra crunch and healthy fats without added oil.

- You can use olive oil in a minimal amount or leave it out completely, because the lemon juice and the natural fat of the bacon give it flavor.