Salad from the savoy

Peel the potatoes and cut into thin slices.

Boil them in plenty of boiling water with a little salt in five minutes al dente.

Drain and cool in a colander.

Heat a tablespoon of olive oil in a frying pan and fry the slices of bacon until crispy brown.

Let them drain on a layer of kitchen paper.

Cut the cheese into strips.

Beat in a bowl the vinegar with the mustard, the rest of the olive oil and some salt and freshly ground pepper to make a dressing.

Wash the lettuce, dry the leaves in a salad spinner and tear them into pieces.

Cut the tomatoes into pieces.

Divide the lettuce, potato, tomato and strips of cheese over deep plates.

Sprinkle the dressing over it and place the slices of bacon on it.