© 2021 | http://angiesrecipes.blogspot.com

© 2021 | http://angiesrecipes.blogspot.com

This simple salad featuring lamb's lettuce and warm, salty, and tangy Feta cheese encased in a crispy golden sesame crust. Lamb?s lettuce, also known as corn salad, has a mild, almost nutty flavour. (Feldsalat, Ackersalat, Schafmaul, Mäuseöhrchen, Rebkresse or Rapunzel - this green salad has plenty of names in Germany. Nüsslisalat in Switzerland and Vogerlsalat in Austria.) The unusual name reputedly comes from the lettuce?s resemblance to the size and shape of a lamb?s tongue. Feel free to substitute baby spinat for lamb's lettuce, and halloumi for Feta.
Maple Dijon Vinaigrette and SaladSesame Crusted Feta

120 g Lamb's lettuce (or baby spinach)
100 g Grape tomatoes, halved 50 g Dried cranberries
2 tbsp White balsamic vinegar
2 tsp Maple syrup
2 tsp Whole-grain Dijon mustard
4 tbsp Extra-virgin olive oil
Salt and black pepper

1 Egg, medium
Salt and black pepper
5 tbsp Sesame seeds
200 g Feta, cut into 16 squares
Lard (or oil), to fry

Thoroughly and properly rinse, wash and dry lamb's lettuce. (I usually soak them in water for 8-10 minutes, so the dirts and sand sink to the bottom. Rinse them under water and dry them in a salad spinner.) Arrange them on two plates with grape tomatoes and dried cranberries.
For the dressing, add white balsamic vinegar, maple syrup, and Dijon mustard to a jar, and blend shortly. Slowly stream in olive oil and blen...