Rapunzel, Vogerl or Nüsslisalat – lamb’s lettuce is known by many names. The winter plant is characterized by its intense nutty aroma, which goes well with numerous dishes, especially in the cold season. Lamb’s lettuce harmonizes particularly well with sweet and tangy components. Seasonal fruit in particular, such as orange or persimmon, takes up its characteristic, strong note in a sophisticated way, paired with crunchy nuts and a fruity-sour dressing, a spectacle for the taste buds.
But lamb’s lettuce is not only impressive in terms of culinary aspects, but also in terms of its nutrient profile: its numerous vitamins, minerals and trace elements make it a nutrient bomb on cold winter days. Enough reasons to serve it as often as possible this season.
300 to 400 grams of lamb’s lettuce
2 Persimmons
1 pomegranate
2 cloves of garlic
1 TL Zimt
70 grams of walnuts
30 grams of cane sugar
1 teaspoon hot mustard
2 tablespoons maple syrup or honey
90 milliliters of olive oil
2 to 3 tablespoons balsamic vinegar
200 grams of feta cheese, alternatively: shaved parmesan
Salt pepper
Wash and drain the lamb’s lettuce. Wash the persimmons, remove the stem and cut into cubes. Halve the pomegranate, hold the individual halves in your hand with the cut side down and knock the seeds out of the halves over a large bowl. Peel and press garlic cloves. Drain the feta and cut into pieces.
Place persimmons on a baking tray lined with baking paper. Sprinkle with cinnamon and drizzle with a drizzle of oil. Roast at 200 degrees for about 15 minutes. Remove from the oven and let cool.
Add cane sugar and around 20 milliliters of water to a coated pan. Bring to the boil until the sugar has dissolved. Add walnuts and stir until everything is combined. Continue stirring until the sugar settles on the nuts. Reduce heat, place on baking paper and cool.
Prepare the dressing: Mix mustard, maple syrup, olive oil and balsamic vinegar in a bowl. Stir in garlic. Season with salt and pepper.
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