Thoroughly trim and wash the lamb's lettuce and shake dry. Cut the onions into thin rings.

Finely dice the bacon and fry until crisp arid golden. Reserve the fat.

Cut the eggs into wedges. Finely chop the garlic. Beat the vinegar with the oil, bacon fat and orange juice and

season with salt, pepper and sugar.

Stir in the garlic. Mix the dressing into the lamb's lettuce, onion rings and bacon and garnish with the egg.

If you prefer lamb's lettuce without the bacon and egg, try a dressing made from 4 tablespoons curd cheese, 2 tablespoons oil, juice of 1 lemon, 2 tablespoons milk, 1 pinch salt and 1/2 teaspoon sugar. Beat the curd dressing thoroughly, then grate 1 small onion into it.