Eat like a German - German Recipe:
Lamb's Lettuce with Croutons

Lamb's Lettuce with Croutons
Feldsalat
[ source: mixed salad]

Serves: 4

Prep time:
Cook time:
Total time:

Hardly a salad in Germany has as many different names as lamb's lettuce, which is known as Feldsalat, Rapunzel, Ackersalat, Nüsschensalat, Vogerlsalat or Sonnenwirbel. The diminutive salad even plays a, sometimes prominent, role in many a story and fairy tale.

Hardly a salad in Germany has as many different names as lamb's lettuce, which is known as Feldsalat, Rapunzel, Ackersalat, Nüsschensalat, Vogerlsalat or Sonnenwirbel. In the South of Germany, it is often eaten as a meal of its own. Its taste is much stronger than that of normal salad, and there are even legends and fairy tales around this winter salad.

Rapunzel, the long-haired heroine of the Grimm's fairy tale, for example, was named after one of the German names of lamb's lettuce.

It is the oldest salad plant, in a way, but has only been cultivated regularly since the 19th century - in earlier times, it could be found on many a roadside.

The accompanying "Kracherle" are a South German variant of the better-known French croutons, and really an invention that came about because of poverty. Earlier, nobody would have thrown away bread - instead, people cut leftover bread into small cubes and roasted them.

In the recipe that follows, the ingredients have been made a bit nicer.

Ingredients:

  • 400 grams of lamb's lettuce
  • 100g finely diced bacon
  • 4 slices white bread cut into small cubes
  • butter
  • onions
  • some mustard
  • salt & pepper
  • some vinegar or lemon juice
  • oil

Procedure:

Hardest first: clean the lettuce well and cut off the small roots at the end so that you have only leaves and short stems left. Unfortunately, many restaurants (including in Germany) only wash lamb's lettuce, but don't cut off the ends - but we advise doing that: it tastes better, looks better, and is easier to eat.

Cut the bread in cubes, liquify butter in a pan and brown the bread cubes on all sides.

Take out; put the onion pieces and the chopped bacon in the pan. Prepare a vinaigrette of some mustard, salt and pepper, vinegar or lemon juice, stirred with some oil until the structure is nicely homogenized. Then, stir under the onion-bacon-mixture.

Shortly before serving, add the salad leaves to the sauce, mix, and add the roasted bread cubes.

If so inclined, eat with warm sausages, or potato salad or roast potatoes.




Gaby Leeser
Gaby Leeser

This german recipe has been written and shared by Gaby Leeser. If you would also like to share a tasty german recipe, simply send us an email or post it on Facebook. We will review it and if accepted publish your here here in this Eat like a German recipe collection.

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