Wednesday, June 13, 2012

Lamb's Lettuce, Bacon, Egg Salad with Lemon and Honey Dressing

Lamb's lettuce, which is also called corn salad (Feldsalat in German) has lots of nutrients.  It has three times as much vitamin C as lettuce, beta-carotene, B6, B9, vitamin E and omega-3 fatty acids.

I'd never seen this lettuce when I was in Malaysia.  I learned about it a couple of years ago, and since then like it very much.  We can get organic lamb's lettuce here in Germany at a reasonable price.  So most of the ingredients used in this recipe are organic, except the turkey bacon. 

80g Bio lamb's lettuce
2 Bio eggs, poached or cooked sunny side-up
6 slices lean turkey bacon
some Bio sunflower seeds

Juice squeezed from 1 large Bio lemon
1 1/2 tbsp Bio honey
1 garlic, finely grated
1 1/2 tbsp good extra virgin olive oil
salt and pepper

Serves 2

1.  Wash, drain and dry the lamb's lettuce.  Pan fry the bacon until crispy and set aside to cool.

2.  For the dressing, mix lemon juice and honey together and stir well.  Add in finely grated garlic, salt, pepper and olive oil and stir until combine.

3.  On two serving plates, place the lamb's lettuce as base.  Top with the bacon and eggs.  Drizzle the dressing on the salad and sprinkle the sunflower seeds. 

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