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Feldsalat mit warmem Kartoffeldressing
Lamb's lettuce with warm potato dressing
Feldsalat: lamb's lettuce in a warm potato and mustard dressing, as eaten in southern Germany
In Baden-Württemberg and Bavaria, Feldsalat (lamb's lettuce, also called Ackersalat or Nüsslisalat) is the winter salad, eaten from October to March as a starter or beside Spätzle and egg dishes. The small, tender rosettes are dressed in a warm, creamy Swabian dressing made from a boiled potato mashed with stock, mustard, vinegar and oil, which coats the leaves without weighing them down. Traditional versions use meat stock and bacon; this one uses vegetable stock and crisp fried onions, so it is vegan. It gives about 3 g of protein a portion, so it is a side; add toasted pumpkin seeds for more. The most common mistake is not washing the leaves well: grit hides deep inside the rosettes, so wash in two or three changes of water. Chef's tip: dress the leaves only at the table; the warm dressing wilts them within minutes.
- Total time
- 30 min
- Difficulty
- easy
- Serves
- 4
Ingredients
- 7 oz corn salad leavesalso sold as lamb's lettuce or mâche
- 1 small onionthinly sliced
- 1 tbsp sunflower oilfor frying
- 2 tbsp pumpkin seeds (optional)toasted, optional
For the potato dressing
- 1 potatofloury, about 150 g, peeled and quartered
- ½ cup hot vegetable stockcheck it is gluten free
- 1 tsp medium mustard
- 2 tbsp white wine vinegar
- 2 tbsp sunflower oil
- ½ tsp salt
- ¼ tsp black pepper
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Method
0/5 doneStep 1: Boil 1 potato in salted water until completely soft, about 15 minutes.
15 minStep 2: Meanwhile, trim the roots from 7 oz corn salad leaves, keeping the rosettes whole, and wash in two or three changes of cold water until no grit remains. Spin dry.
Step 3: Fry 1 small onion in 1 tbsp sunflower oil over a medium heat until golden and crisp at the edges.
8 minStep 4: Drain the potato and mash it smooth, then whisk in ½ cup hot vegetable stock, 1 tsp medium mustard, 2 tbsp white wine vinegar, 2 tbsp sunflower oil, ½ tsp salt and ¼ tsp black pepper until creamy and pourable, like single cream.
Step 5: Put the leaves in a bowl, pour over the warm dressing at the table and toss gently. Top with the onions and 2 tbsp pumpkin seeds and eat at once.
Nutrition per serving
- Calories
- 110 kcal
- Protein
- 3 g
- Carbs
- 11 g
- Fat
- 7 g
- Fibre
- 2 g
Nutrition values are estimates.
KrazyBadal
Good to know
- How long does feldsalat mit warmem Kartoffeldressing take?
- About 30 minutes in total: 15 minutes to prepare and 15 minutes to cook.
- How many people does it serve?
- 4 as written. Change the servings above the ingredients and every amount scales to match.
- Is it vegan?
- Yes. It has no meat, fish, dairy or eggs.
- Is it gluten free?
- Yes, as written. Check the labels on stock, sauces and spice mixes, which sometimes contain gluten.
- What can I use instead of small onion?
- 2 shallots per onion.
- What can I use instead of potato?
- Sweet potato, same weight (sweeter, cooks a little faster).
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