Are you looking for a dressing for lamb’s lettuce to spice it up a bit? Whether fruity, spicy or creamy: We have three delicious recipe ideas for lamb’s lettuce salad dressings.

Especially in winter, the body is happy about fresh food. Lamb’s lettuce is particularly welcome here as it is in season during the winter months.

Fiery lamb’s lettuce with lemon and chilli dressing

A dressing with chili also warms you up from the inside and really cheers you on during the cold season. Combined with fresh lemon as a vinegar substitute, you have a vitamin boost.

For the lemon and chilli dressing (for approx. 200g lamb’s lettuce) you need the following organic ingredients:

salt and pepper
½ tsp sweet mustard
4 tablespoons high-quality salad oil (e.g. a mixed oil made from sesame, sunflower and soybean oil)
3 tbsp freshly squeezed lemon juice
¼ – ¾ tsp chili powder, depending on how spicy you want it
some water
Whisk all the ingredients together with a whisk, then pour over the lamb’s lettuce. The sweet mustard balances the hot chilli powder and gives the lamb’s lettuce dressing a thick consistency.

Honey-mustard salad dressing for lamb’s lettuce

A honey-mustard dressing goes very well with the nutty and mild-tasting lamb’s lettuce. Mustard adds that certain something with its spiciness and the honey rounds it off with its sweetness – an ideal combination for your lamb’s lettuce dressing.

Ingredients for the lamb’s lettuce dressing (for approx. 200g lamb’s lettuce):

salt and pepper
2 tsp mustard
1 tsp honey
1 finely chopped shallot
4 tbsp salad oil
Mix all the ingredients with a whisk or a whisk. If you are using an electric mixer, add the shallot after mixing. You can round off your salad with roasted pine nuts or a salad seed mixture of sunflower seeds, pumpkin seeds, sesame and pine nuts.

Fruity walnut raspberry dressing

Fresh lamb’s lettuce can also be excellently combined with a fruity touch of raspberries and a good portion of omega 3 in the form of walnuts and walnut oil. The recipe uses raspberry jam, which you can certainly replace with thawed raspberries from the summer months and thus have a slightly healthier version.

For the fruity lamb’s lettuce dressing (for approx. 200g of lettuce) you will need:

salt and pepper
1 tsp mustard
2 tbsp water
3 tbsp walnut oil
1 tbsp raspberry jam, alternatively 2 tbsp frozen raspberries, defrosted
1 handful of walnut kernels
Preparation: Press the raspberry jam or the defrosted raspberries through a fine sieve with a spoon so that the small seeds do not end up in the salad dressing. Then mix all the other ingredients except for the walnuts with a whisk and pour them over the lamb’s lettuce. Garnish everything with the walnuts and your raspberry dressing is ready.

Notes on the ingredients

It is also important to pay attention to organic quality when it comes to lamb’s lettuce in order to avoid chemical-synthetic pesticides. Of course, the best thing is to simply grow lamb’s lettuce in your own garden or on the balcony: Sow lamb’s lettuce: you have to bear this in mind when sowing .

Lamb’s lettuce is one of the few vegetables that can be harvested in winter. We give you four tips on how to properly harvest, wash, store and prepare leafy greens.

Lamb’s lettuce is healthy and one of the most nutritious types of lettuce. It contains valuable vitamins and minerals that contribute to a balanced diet.

However, there are a few things you should keep in mind when storing and preparing lamb’s lettuce. Only if you harvest, store, wash and use them correctly can the leafy vegetables unfold their healthy effect, preserve them and stay fresh for a few days.

We explain which mistakes you should avoid and give you tips on how to do it right.

Mistake #1: Not harvesting lamb’s lettuce properly

You can easily sow lamb’s lettuce yourself in the garden. It is undemanding and with proper care you can harvest it all year round. The main season for lamb’s lettuce is from October to December. So you can still prepare delicious dishes with the leafy vegetables from your garden even in winter.

However, there are a few things to keep in mind when harvesting:

Cutting: Cut the rosettes of the lamb’s lettuce individually. Always use a sharp knife for this. This way the cut will be smooth and the plant will be less susceptible to diseases and pests. Also, make sure you never cut too deep so the lettuce can grow back properly.
Picking: Lamb’s lettuce can grow back best if you pick individual leaves and do not cut them off. Pick the large leaves so that young shoots can grow. Take just a few leaves from each plant at a time so they can keep growing year-round.
Nitrate: Lamb’s lettuce stores nitrate in its leaves. Nitrate in water and food is initially harmless. It only becomes critical when we absorb too much of it. In the evening, the nitrate in lamb’s lettuce is lower because it has been broken down over the course of the day. Therefore, harvest the lettuce in the evening to be on the safe side.
If you don’t grow lamb’s lettuce yourself, but buy it, then make sure it’s organic. Especially tender leafy greens can easily absorb pesticides or chemical-synthetic fertilizers – these end up in and on your food. When shopping, you can use the organic seals from Demeter, Bioland and Naturland as a guide, as they require particularly strict criteria.

Whether from your garden or from the organic market: Wash the lamb’s lettuce thoroughly before eating.

Mistake #2: Wash lamb’s lettuce under running water

Before eating, it is important to wash the lamb’s lettuce properly. The leafy greens are often full of sand or soil and may have fertilizer residues on them.

You should not wash lamb’s lettuce under running water. The soil often hides on the individual rosettes of the leaves and is not rinsed off under running water. In addition, the sheets can quickly stick together under running water and thus prevent thorough cleaning. Anyway, you save water if you don’t wash the lamb’s lettuce under running water.

Prepare a cold water bath for the lamb’s lettuce instead:

Remove wilted or dried leaves from the lamb’s lettuce rosettes.
Fill a large bowl with cold water (it will go limp quickly in warm water).
Submerge the lamb’s lettuce in the cold water and let it soak for five minutes. The heavy earth sinks down.
Carefully remove the leaves from the surface and discard the water along with any soil that has collected at the bottom. Tip: Catch the water and use it to water the flowers.
Fill the bowl again with cold water and add the lamb’s lettuce. Now toss the individual leaf rosettes in the water and check them for sandy residue.
Place the washed leaves on a clean tea towel and let them dry.
Remove the roots with a sharp knife so that only the individual leaves or fine rosettes of leaves remain.
Spinning in a salad spinner is not recommended for lamb’s lettuce, or if so, then only very carefully. The lettuce quickly loses its loose structure and sticks together.

If you do not prepare the lamb’s lettuce directly, it is particularly important to dry it well and store it appropriately.

Mistake #3: Storing lamb’s lettuce incorrectly

Lamb’s lettuce is delicate and doesn’t keep very long after harvest. That’s why you should eat it as fresh as possible. If you do want to store it for a few days, then follow these tips to keep the leafy green crisp:

Store lamb’s lettuce cool. This keeps the leaves crisp and fresh.
Avoid wetness. Lamb’s lettuce quickly becomes mushy and can only be stored if it is well dried.
Condensation damages the lettuce and causes it to rot quickly. Therefore, do not store lamb’s lettuce in airtight packaging. If you buy it in a box, always unwrap it for storage.
It is best to wash and dry the lamb’s lettuce thoroughly before storing it. Wrap it in a kitchen towel and put it in the fridge. It can stay fresh for up to a week.

Tip: Place lettuce that is a few days old in a cold water bath for a few minutes. This has an invigorating effect and makes the leaves fresh and crisp again.

Mistake #4: Preparation without vitamin C

Lamb’s lettuce is a real vitamin bomb and rich in valuable minerals and trace elements. It is valued above all for its high iron content and can counteract iron deficiency during pregnancy (caution: do not eat pre-packaged and/or pre-cut lettuce during pregnancy, as it can provide an increased surface area for bacteria to attack. If you are unsure, also avoid lamb’s lettuce in the restaurant – you don’t know how freshly and thoroughly washed it was.). Iron is an important trace element that influences many bodily functions.

The body needs vitamin C to properly absorb iron. Therefore, always prepare the lamb’s lettuce with a dressing containing vitamin C.

You can easily make dressing for lamb’s lettuce yourself. Orange or lemon are particularly suitable as they contain a lot of vitamin C.

Lettuce is a delicious and crunchy vegetable that is an ingredient in many dishes. Fresh contains many vitamins and minerals. What do you know about Lettuces?

1. In total, the genus includes about 150 species, the most common of which is “Lettuce” or “Sowing lettuce” (leaf and head lettuce). It is cultivated commercially and sold all over the world. Other species are considered weeds.
2. The French were the first to add lettuce to salads. That is why the word “salad” was added to the name of the vegetable.
3. These greens can be grown in any season. She is unpretentious and feels great in the fresh air, in a greenhouse or greenhouse.
4. Sowing lettuce leaves were first consumed by the inhabitants of Ancient Rome, Ancient Egypt, Ancient Greece.
5. Wild lettuce is a poisonous plant.
6. Once upon a time, people grew sowing lettuce to make oil from its seeds.
7. Lettuce is consumed as a source of nutrients. For culinary purposes, leaves, a thickened stem, and ahead of vegetables are used. Heads of cabbage and leaves are edible fresh until the plant forms a stem (then they acquire a bitter taste).
8. The juice is prepared from the leaves of sowing lettuce, which is taken for gastrointestinal ailments, hypertension, atherosclerosis, tuberculosis, to increase appetite, remove excess fluid from the body, and combat constipation. For its preparation, they take not light, but dark leaves, since they contain a lot of chlorophyll.
9. The plant is used to strengthen hair, improve skin health.
10. Nutritionists recommend using sowing salad for those who dream of losing weight, as it is a low-calorie product rich in nutrients. It is useful to eat this plant for children and the elderly. It is advisable to eat dishes from it in the postoperative period and to recuperate after serious illnesses.
11. Output. Lettuce leaves are crispy and tasty. They are added to various dishes around the world. The plant is a source of vitamins and microelements, which makes it an irreplaceable product for making medicinal infusions and juices.