German cuisine · Salads & Mezze

Lamb's Lettuce with Egg and Croutons

Delicate lamb's lettuce with egg slices, croutons toasted in butter and a mustard vinaigrette with shallot.

Ingredients · for 4 servings

• 200 g lamb's lettuce
• 4 eggs
• 4 slices white bread
• 2 tbsp butter
• 1 shallot
• 1 tbsp medium-hot mustard
• 3 tbsp red wine vinegar
• 6 tbsp sunflower oil
• 1 tsp sugar
• Salt, pepper

Instructions

1. Wash the lamb's lettuce thoroughly in standing water, trim off the root ends and spin the rosettes dry in a cloth.
2. Boil the eggs for 8 min., shock in ice water, peel and cut into slices about 5 mm thick.
3. Remove the crusts from the white bread, cut into 1.5 cm cubes and toast in the butter over medium heat for 4–5 min., turning, until the croutons are golden brown and crisp all over.
4. For the vinaigrette, finely dice the shallot and mix with mustard, vinegar, sugar, salt and pepper, then slowly whisk in the oil.
5. Toss the lamb's lettuce with the vinaigrette only right before serving, so the delicate leaves don't wilt.
6. Divide the salad among plates, top with the egg slices, scatter the still-warm croutons over it and serve immediately.