Lamb’s lettuce salad with feta and tomatoes
O god no… I can hear you think… not yet another salad!! Yes, sorry, it is another salad.. Isn’t January the official salad month? The month where half the nation wants to lose a little here and a little there so turns to ‘boring’ salads? Now let me correct that immediately; salads are amazing, salads are so versatile you could eat salads for the rest of your life and never have the same one twice.
True, when I was growing up, my conception of salads was also quite boring; iceberg lettuce, tomatoes, cucumber, throw in a boiled egg for good measure, make a dressing from one of those little bags they sell in the supermarket (it’s called salad dressing, add 2 tbsp of mayo and 3 tbsp of water and voila, you have a dressing) and if you go really wild you might add a few pieces of ham. That was my salad growing up. That was – I fear – the only salad mum ever used to make.
When I left the house to go study as a nurse (yes, yes… that’s how my working life started!) at the age of 19 we had to live in a ‘sisterflat’ where all girls had there own tiny room (2 by 3 meters) and a kitchen that wasn’t worth mentioning. The only cooking equipment we had was an electrical plate and that’s all we had to prepare a healthy meal. Ofcourse the idea was that all girls would eat the hospital fodder.. Something we weren’t all that keen on, so we did try to cook a little bit. For years I was under the solid impression that salad was the above described uninspired meal.
There are still a lot of people out there who have the same strange ideas about salads. Let me tell you people; salads are amazing! I never eat iceberg lettuce anymore; it’s banned where-ever we can. It’s boring and tasteless and why bother if there are so many different and tasty varieties out there that are preferable in any given situation?
This salad came together from random ingredients I had in the fridge and needed to use. It’s simple and the delicious dressing makes this salad a winner, any time of the year. I’ve used a special sweet muscat vinegar for this dressing that was kindly given to me by Didi from Made In Spain (she has some amazing Spanish articles in her webshop, check it out) and it really complemented the dressing and the salad!
Lamb's lettuce with feta and tomatoes
- 100 g lamb's lettuce
- 50 g feta
- 1 small handful tablespoon sunflower seeds roasted
- 3 to matoes cut into quarters
- croutons from 1-2 slices of stale bread
- 1-2 tablespoon grated parmesan
- 1-2 tablespoon Olive oil
- 2 tablespoons homemade ketchup with bellpeppers
- 1 tablespoon extra virgin olive oil
- 1 teaspoon coarse grain mustard
- 1 tablespoon sweet muscat vinegar
- Cut the tomatoes, wash the salad and roast the sunflower seeds. Make the croutons by cutting the bread into small cubes, put these in a bowl with some olive oil and grate some parmesan cheese on top of it. Mix and then roast these in a hot frying pan until golden brown and crispy. Drain on a kitchen towel
- Arrange all the separate ingredients together on a plate and put all the ingredients for the dressing together in a bowl or small jar. Shake or stir well to combine, taste and add seasoning where needed
- Sprinkle some of the dressing on top and enjoy!
The nutritional values above are calculated per portion. The details are based on standard nutritional tables and do not constitute a professional nutritional advice.