Lamb`s Lettuce with Bacon – Nut – Vinaigrette

by Editorial Staff

Summary

Prep Time	30 mins
Total Time	30 mins
Course	Salad
Cuisine	European
Servings (Default: 8)

Ingredients

250 g lamb`s lettuce
60 g walnuts
125 g bacon, streaky (I would buy it in slices)
70 g pine nuts
4 tablespoon vinegar (sherry vinegar)
6 tablespoon oil (walnut oil)
200 ml forest mushroom stock, a. d. Glass, possibly less
Salt and pepper, black, from the mill
125 g sprin onion (s)

Lamb`s Lettuce with Bacon – Nut – Vinaigrette

Instructions

Clean, wash and spin dry the lamb`s lettuce.
Roughly chop the walnuts. Finely dice the bacon and leave it crispy. Add the walnut and pine nuts and toast them until golden brown while turning.
Mix the sherry vinegar, walnut oil and mushroom stock (be careful with the mushroom stock, I personally took less because it was too runny for me), season with salt and pepper. Clean the spring onions, cut the white and light green into fine rings.
Mix the lamb`s lettuce with the spring onions and the vinaigrette, arrange in a bowl and sprinkle with the bacon and nut mixture.
One of my favorite salads for 10 years. Was also well received by the guests.

About Editorial Staff

The Boss Kitchen editorial staff oversees content review, fact-checking, and recipe verification across the site. Published articles pass through the editorial team before going live, ensuring ingredient lists, techniques, cooking times, and nutritional claims hold up in a home kitchen. The team coordinates contributions across the site writers, handles reader corrections, and maintains consistency in measurement conventions, safety guidance, and dietary labeling. Posts under this byline typically represent team-reviewed reference material, site announcements, or editorial roundups rather than individual-author features, and they are held to the same sourcing standards as bylined recipe and product coverage.