A classic from Styria: warm potatoes, crisp lamb’s lettuce and dark green pumpkin seed oil. Instead of vinegar, verjus goes into the dressing. Its acidity is milder and fruitier, so the nutty flavour of the oil comes through better. Serve it as a side with fried chicken or schnitzel, or simply with fresh bread.

Styrian lamb’s lettuce salad

Verjus Shop

Warm potatoes, lamb’s lettuce and pumpkin seed oil, seasoned with verjus instead of vinegar.

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Prep Time 15

Cook Time 20

Total Time 35

Course Side Dish

Cuisine Austrian

Servings 4 servings

Ingredients

300 g waxy potatoes
100 g lamb’s lettuce
1 large onion
6 tbsp pumpkin seed oil
4 tbsp verjus e.g. Vinberg Verjus sour
1 pinch sugar
1 pinch salt
1 pinch pepper
croutons, bacon cubes or toasted nuts optional, for sprinkling

Instructions

Boil the potatoes in their skins until tender, peel them and slice while still warm.
Wash the lamb’s lettuce and drain well. Finely chop the onion and add it to the warm potatoes.
Whisk the pumpkin seed oil, verjus, sugar, salt and pepper and pour over the potatoes.
Add the lamb’s lettuce and mix gently.
Sprinkle with croutons, bacon cubes or toasted nuts to taste and serve lukewarm.