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Lamb’s Lettuce Salad with Bacon (Nüsslisalat mit Speck)

★ ★ ★ ★ ★ (0)
15 min
Prep
10 min
Cook

Ingredients

  • 200 g (7 oz) fresh lamb's lettuce (corn salad), washed and trimmed
  • 100 g (3.5 oz) smoked bacon, diced
  • 1 small shallot, finely chopped
  • 3 tbsp white wine vinegar
  • 2 tbsp vegetable oil
  • 1/2 tsp sugar
  • Salt and pepper, to taste
  • 1 hard-boiled egg, quartered, to garnish (optional)

Method

  1. Place the washed lamb's lettuce in a large salad bowl.
  2. Fry the bacon in a small pan over medium heat until crisp, about 5-6 minutes. Remove with a slotted spoon, leaving the fat in the pan.
  3. Add the shallot to the hot bacon fat and cook for 1 minute until fragrant.
  4. Remove the pan from the heat and whisk in the vinegar, oil and sugar to make a warm dressing. Season with salt and pepper.
  5. Pour the warm dressing over the lamb's lettuce immediately and toss gently to slightly wilt the leaves.
  6. Scatter the crisp bacon over the top and garnish with quartered hard-boiled egg, if using.
  7. Serve immediately while the dressing is still warm.

Introduction: Nüsslisalat, made from delicate lamb's lettuce (also called corn salad), is a beloved autumn and winter salad across the Alpine Rhine Valley, prized for thriving in the cool mountain climate when other salad greens are scarce.

Cultural Background: Nüsslisalat, made from delicate lamb's lettuce (also called corn salad), is a beloved autumn and winter salad across the Alpine Rhine Valley, prized for thriving in the cool mountain climate when other salad greens are scarce. Topped with a warm bacon and vinegar dressing, it is a familiar starter on Liechtenstein tables from late autumn through early spring.

Tips: Lamb's lettuce is delicate and bruises easily; wash it gently and dry thoroughly before dressing. Pour the warm dressing on just before serving so the leaves wilt slightly but don't go limp.

Variations: Add thin apple slices for a touch of sweetness that pairs well with the bacon. For a vegetarian version, omit the bacon and use a warm walnut oil and shallot dressing instead.

Storage: Best eaten fresh; lamb's lettuce wilts quickly once dressed and does not store well.

Reheating: Not applicable; this is a fresh salad dish.

FAQs:

Q: What can I substitute for lamb's lettuce?

A: Baby spinach or a mild mixed salad green makes a reasonable substitute, though the flavour differs slightly.

Q: Should the dressing be very hot?

A: Warm rather than scalding hot is ideal, enough to slightly wilt the leaves without cooking them.

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