Nüsslisalat mit Ei

The story

Nüsslisalat uses lamb’s lettuce, a cold-season leaf widely eaten in German-speaking Switzerland, often paired with egg and a sharp dressing. The dish is recognised for nüsslisalat mit ei. Its success depends on preserving the intended contrast of texture, seasoning and temperature, so the defining ingredient remains clear rather than being buried by garnish or sauce. It is a familiar winter starter in homes and restaurants, valued for freshness alongside richer cold-weather food.

Ingredients

• Main
• 200 gram lamb’s lettuce200g lamb’s lettuce
• 2 piece boiled eggs2 boiled eggs
• 50 gram bacon50g bacon
• 1 portion Vinaigrette dressingVinaigrette dressing

Method

1. Method

   Cook bacon, slice eggs. Toss lettuce with bacon and dressing. Top with egg slices.

Nutrition

per serving

Estimated nutrition for Nüsslisalat mit Ei; use as editorial/testing data and refine from exact ingredient weights if needed.