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Grisons-style lamb's lettuce salad

Delicious, healthy dish,
ideal as an early summer starter


(for 4 portions)

100 g lamb's lettuce
150 g finely sliced genuine Bündnerfleisch (or Bündnerfleisch Julienne)
50 g pine kernels
Oil, red wine vinegar, salt, pepper, lettuce, mustard and a little balsamic vinegar, shallots or onions, chives, parsley and garlic (optional)
Salt and freshly ground pepper


(Preparation time: 15 minutes, recipe takes approx. 5 minutes)
  • Place the lamb's lettuce (you may also use iceberg or any other crispy lettuce) upon a glass plate and cover with some very finely sliced Bündnerfleisch. Briefly braise the rest of sliced Bündnerfleisch, pine nuts and the croutons in a frying pan with a little oil, spread over the lettuce leaves and sprinkle with Italian dressing.

Making the dressing

  • Finely chop the shallots, parsley, chives and garlic (optional). Stir these ingredients together with a little olive oil, mustard, salt and pepper to form a pulp of thick liquid consistency. Then stir together with salad oil and red wine vinegar and a few drops of balsamic vinegar to form a liquid sauce.