season March
difficulty Medium
persons 4 prs.
time 45 min.

Lamb’s lettuce salad

Ingredients
  • 500g lamb’s lettuce (or use beach plantain or chickweed)
  • 12 quail eggs
  • 1 red onion
  • 8 anchovy fillets
  • 150g bread croutons
  • 25g butter
  • 25g olive oil
  • 100g hard cheese, such as parmesan
  • Apple cider vinegar
  • Dill tops
  • Thistle oil
  • A handful of wild herbs
  • Salt
  • Pepper
Directions
  1. Bring a small pot with water to a boil. Boil the eggs for 90 seconds.
  2. While the eggs are boiling, fry the bread croutons in equal parts butter and olive oil – about a tablespoon of each. Add the croutons to the pan when the butter is no longer fizzing.
  3. Stir regularly to make sure the croutons get a crust on all sides.
  4. Remove the croutons from the heat when golden brown, and transfer to fat absorbing paper.
  5. Cut the red onion in thin slices, and chop the dill and wild herbs coarsely. Transfer to a bowl with the lamb’s lettuce, and mix well.
  6. Just before serving, add thistle oil and vinegar.
  7. Peel the eggs and cut them in halves.
  8. Place the eggs on the salad with bread croutons, anchovies, and flakes of cheese.
  9. Serve immediately.
  • Tips

    A lovely light lunch or accompaniment to meat or fish at dinner.

  • Thorsten Schmidt

    Restaurant Barr

    Thorsten Schmidt is a Danish chef known for his sense of culinary adventure and love for experimentation. Raised in Jutland and trained in both Germany and France, Schmidt believes food to be a potential vehicle of cultural identity, pride and nostalgia. His former restaurant, Malling & Schmidt, served some of the most influential and inventive Danish food in the country. Schmidt is now a co-founder and partner of restaurant Barr. A collaboration between Schmidt and René Redzepi in the former noma restaurant space, Barr offers a convivial setting in which to enjoy high-quality comfort food and drink traditions of the North Sea.

    Thorsten Schmidt

    Restaurant Barr

    Thorsten Schmidt is a Danish chef known for his sense of culinary adventure and love for experimentation. Raised in Jutland and trained in both Germany and France, Schmidt believes food to be a potential vehicle of cultural identity, pride and nostalgia. His former restaurant, Malling & Schmidt, served some of the most influential and inventive Danish food in the country. Schmidt is now a co-founder and partner of restaurant Barr. A collaboration between Schmidt and René Redzepi in the former noma restaurant space, Barr offers a convivial setting in which to enjoy high-quality comfort food and drink traditions of the North Sea.

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    Alternative ingredient for use in Lamb’s lettuce salad