Bread Salad with Herbs

Entrée with bite: wafer-thin slices of ciabatta baked crisp with rosemary are layered with green asparagus spears, bean pods, bacon and any mass of basil and rocket leaves and sprinkled with shaved Parmesan 1. Cut the bread into very thin slices and place them side by side on a baking tray. Chop rosemary needles and 1 clove of garlic together, mix with a tiny bit of sea salt and 3 tbsp olive oil. Brush bread slices with this mixture and toast under the oven broiler on the 2nd rack from the top until golden brown on both sides. Break the slices once after they have cooled.

2. rinse lemon well with hot water, pat dry, finely grate peel and squeeze 3 tbsp juice. Pluck basil leaves, clean arugula, rinse and drain. Pluck off savory leaves. Roughly chop one-third each of the arugula and basil leaves and the savory. Finely mince with remaining garlic clove, 100 ml olive oil and about 1/2 tsp sea salt. Stir in lemon zest, coarsely ground pepper and juice of one lemon, fill into a screw jar and seal.

Peel the lower third of the asparagus spears and chop the woody ends. Clean beans and soften in boiling hot salted water for 6-7 min. Add asparagus after 3 minutes. Drain vegetables, rinse and drain well. Cut asparagus spears and beans into bite-sized pieces.

4. fry bacon in remaining oil until crispy, drain on paper towel. Add to

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