Sunday, 26 March 2017

Lambs Lettuce

This salad is in Germany a winter salad, you can even keep it on the fields in winter season when you cover it up. The leaves have a slight salty taste and they go well with all kinds of warm dressings. You just have to make sure, you put the dressing over the salad the moment you will serve it, otherwise the salad goes mushy.

I made a huge bowl of it for lunch today, because I am looking forward to some Galettes with fresh strawberries and chocolate spread later for coffee.

150 g lambs lettuce washed
1 large spring onion or a shallot and some small spring onion
1 clove young garlic
50 g Black Forest ham
2 tbsp rapeseed oil
2 tbsp white balsamic vinegar
salt and pepper
1 tsp dried salad greens
1 tsp creme fraiche
50 g Baguette
2 tsp butter

In a pan heat up some oil with the onions and garlic and after 2 minutes add the raw ham. Give it a couple of  minutes, then pour into a large salad bowl.

Mix it with oil, vinegar, salt and pepper and salad greens and add the creme fraiche.
Use the same pan and melt the butter an add the croutons and brown them all around.
Get the salad in the bowl, mix it and serve it with croutons.

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