Styrian lamb’s lettuce salad
Warm potatoes, lamb’s lettuce and pumpkin seed oil, seasoned with verjus instead of vinegar.
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.
Notes
Tip: Dress the potatoes while still warm so they absorb the dressing best. For more acidity, use Vinberg Verjus extra-sour.
How well individual ingredients are tolerated varies from person to person.