Alas, come autumn lamb’s lettuce comes into season and is usually available at the stores here in central Europe well throughout winter. It is easily one of my favorite kinds of salad. Not only because it fills the void when the more summery salad ingredients like tomatoes, cucumbers, and other lettuce varieties have to be imported from warmer realms. There are many ways to prepare lamb’s lettuce, but I especially love to combine it with savory ingredients, and an acidic dressing as both stand out against and at the same time elevate the nutty taste of the greens.
My Favourite Winter Salad Recipe Using Lamb’s Lettuce
We often eat this lamb’s lettuce with mushrooms and bacon for a quick lunch on the weekends. It’s effortless to prepare, and I thought it might be something you’d like to make for yourself as well, so find the recipe below. You can serve the salad by itself with some bread. But, clearly, it also makes a great starter or side-salad for when you have friends or guests over.
The amounts listed below will yield either two servings if you serve the salad on its own, or four servings if you prepare it as a starter or side salad.
For the Salad
120 grams lamb’s lettuce
200 grams mushrooms
150 grams diced bacon
One small onion (I like to use shallots)
For the Dressing
3 tbsp. virgin olive oil
2 tbsp. red wine vinegar
1 tbsp. Dijon mustard
1 tsp. honey or maple syrup
Wash the lamb’s lettuce thoroughly and get rid of excess water, ideally using a salad spinner. Put in a large salad bowl. Half your shallot or small onion and cut it into strips. Clean the mushrooms and chop them into quarters – or smaller chunks, depending on their size.
Heat a small frying pan and add the bacon. Fry the bacon on high heat until it’s crispy and transfer it to a plate or bowl. Add a small amount of olive oil into the same pan, add the onions and the mushrooms. Fry on medium heat until the mushrooms turn brown on all sides. Feel free to add some pepper and salt. Turn off the heat and let them cool off before you add them to the lettuce.
Prepare the dressing by adding all the ingredients and give it a good stir using a whisk. All the ingredients should dissolve and mix evenly. Add salt and pepper to taste, but keep in mind that you already added some pepper and salt to the mushrooms and that the bacon is salty, too.
Now add the bacon and mushrooms to the bowl with the salad and mix. Lamb’s lettuce gets soggy super easily. So, I suggest you keep the dressing apart from the salad right until you eat it. I even like to serve the dressing in a small jug and let everyone drizzle their preferred amount of dressing right onto their serving.