:brightness(2):contrast(2):rgb(2,-2,0):sharpen(0.2,0.2,true)/couk/recipe/-CqKdMOSHcpMtQcA-RcU/d303b2d4bac172492d4d39cd3ddd1c.jpeg "\"Vogerlsalat\" or lamb's lettuce with vinegar-mustard dressing")
Source: Pixabay: RitaE
"Vogerlsalat" or lamb's lettuce with vinegar-mustard dressing
I love fresh salads and Vogerlsalat, also known as lamb's lettuce, is high on my list of favorites. The beauty of this salad is that it is quick to prepare and has a wonderful earthy flavor. I like to serve it with simple dishes or when spontaneous guests announce themselves. Lamb's lettuce with vinegar-mustard dressing tastes especially good !
Ingredients
- 200 Gram Vogerlsalat
- 2 Teaspoon Dijon mustard
- 2 Tablespoon White wine vinegar
- 6 Tablespoon olive oil
- salt and pepper
- A few chopped walnuts
- 1 red onion
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Directions
Vogerlsalat should be thoroughly washed. I recommend swaying it in cold water to remove all sand residues.
While the lamb's lettuce dries, finely chop onion and coarsely chop walnuts.
For the dressing, mix Dijon mustard, white wine vinegar and olive oil in a bowl. Add salt and pepper. The 1:3 ratio of vinegar and oil creates a nice balance between acidity and richness.
Now gently mix the salad with the dressing. Always taste one leaf before pouring the entire dressing to make sure the ratio suits your taste.
Finally, sprinkle the Vogerlsalat or also lamb's lettuce with chopped walnuts and onions.
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Gretarezepte"Vogerlsalat" or lamb's lettuce with vinegar-mustard dressing
I love fresh salads and Vogerlsalat, also known as lamb's lettuce, is high on my list of favorites. The beauty of this salad is that it is quick to prepare and has a wonderful earthy flavor. I like to serve it with simple dishes or when spontaneous guests announce themselves. Lamb's lettuce with vinegar-mustard dressing tastes especially good !
Vogerlsalat should be thoroughly washed. I recommend swaying it in cold water to remove all sand residues.
While the lamb's lettuce dries, finely chop onion and coarsely chop walnuts.
For the dressing, mix Dijon mustard, white wine vinegar and olive oil in a bowl. Add salt and pepper. The 1:3 ratio of vinegar and oil creates a nice balance between acidity and richness.
Now gently mix the salad with the dressing. Always taste one leaf before pouring the entire dressing to make sure the ratio suits your taste.
Finally, sprinkle the Vogerlsalat or also lamb's lettuce with chopped walnuts and onions.
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