In Bavaria there is a very traditional way to prepare Lamb’s Leaf Lettuce (Feldsalat): bacon grease, bacon, onions, white wine vinegar, sugar, and salt – every family has their own special recipe. Winter is right around the corner, and this is (almost) every German’s favorite Fall/Winter/Christmas salad. It’s basic and full of salty acidic flavor.
However, this is a salad that no one ever serves vegan-friendly, even though it’s so simple and just as jam packed with flavor. The crunch from the bacon will be absent, but the flavor is so amazing and full of depth (and even better than the original!) that you won’t even miss it!
Roasted Garlic & Onion Dressing
Serves 4 / Prep Time 5 min / Total Time 15 min
1 teaspoon Sunflower Oil
2 cloves Garlic, minced
2 small Onions, minced
1/2 teaspoon Sugar
Salt, to taste (about 2 pinches)
3 Tablespoons White Wine Vinegar
1 Tablespoon Sunflower Oil
Heat 1 teaspoon of oil in a medium-sized sauce pan. Add onion and garlic and sauté on medium-low heat until dark-roasted – but not burnt! Set aside.
In a small mixing bowl, whisk together the sugar, salt, vinegar, and 1 tablespoon of oil. Add the sautéed garlic and onions and mix well. Taste to adjust acidity and/or salt.
When ready to serve, pour over a large bowl of freshly washed lamb’s leaf lettuce and toss.