Ingredients for 4 people:

For the vinaigrette:
1–2 cloves of garlic
1 shallot
1–2 tablespoons of hot mustard
1 tablespoon walnut oil
2 tablespoons of grapeseed oil
1 tablespoon of linseed oil
2 tablespoons balsamic vinegar
1 tablespoon of sherry vinegar
1 tablespoon apple cider vinegar
1 teaspoon shoyu
herb salt
freshly ground black pepper
about 300 g lamb’s lettuce
about 400 g button mushrooms
2 red onions
2 small red chillies
In addition:
a few hemp seeds
a little turmeric gomasio

Method:

1. For the vinaigrette, peel the shallot and garlic. Remove the central germ from the garlic, then finely chop the shallot and garlic.
2. Mix the mustard with the walnut oil, grapeseed oil and linseed oil, as well as the balsamic vinegar, sherry vinegar and apple cider vinegar. Stir in the shoyu and season with the herb salt and freshly ground black pepper.
3. For the salad, trim, wash and spin-dry the lamb’s lettuce.
4. Clean the mushrooms, wipe them with a damp cloth and slice them thinly.
5. Peel the red onions and cut them into very fine rings.
6. Wash the red chillies, remove the seeds and chop very finely.
7. Toast the hemp seeds in a frying pan without any fat.
8. To serve, mix the lamb’s lettuce with the sliced mushrooms, red onion rings and chopped chillies. Add the vinaigrette, toss to combine, and finally add the toasted hemp seeds and turmeric gomasio.

Product description:

Lamb’s lettuce, also known as Rapunzel salad, field salad, nüssli salad, mouse-ear or, as it’s called in Austria, Vogerlsalat, has tender leaves, a nutty flavour and is a typical autumn and winter salad. It is one of the most nutrient-rich salads, thanks to its diverse range of nutrients.