March
Medium
4 prs.
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
- Bring a small pot with water to a boil. Boil the eggs for 90 seconds.
- 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.
- Stir regularly to make sure the croutons get a crust on all sides.
- Remove the croutons from the heat when golden brown, and transfer to fat absorbing paper.
- 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.
- Just before serving, add thistle oil and vinegar.
- Peel the eggs and cut them in halves.
- Place the eggs on the salad with bread croutons, anchovies, and flakes of cheese.
- 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.
