Just a word first about the title picture before I come to today's post. This happens to me when I get ready for a shoot. I'll get my table ready and then go get my tripod and camera. When I come back, 95% of the time one of the cats, usually the black one, will be sitting on the table. Sometimes he's already curled up and asleep- or pretending to be. Sometimes I can shoot while he's sitting there, but for larger things, I can't. I think it's a little game we play every week!

But now back to today's post: an old favorite. I love lamb's lettuce. Wait, I need to backtrack. What is lamb's lettuce? You may know it as corn salad or mâche or field salad or one of the other names. Check this link. It also has a lot of different names in the German speaking parts of Europe. Not only does it have different names, every region has a different way of serving it.

I look forward to the months when lamb's lettuce is in the stores. It usually starts showing up in October and stays until around March. Of all the winter salads this is my favorite. The Swiss serve it with hard boiled eggs and the Franconians serve it with potatoes and bacon bits. We usually eat it plain. But I grew up eating it with potatoes and this is my new take on an old favorite.

Lamb's Lettuce with Potatoes and Hazelnuts

Note: If you can't find lamb's lettuce use baby spinach instead. You can also add freshly made bacon bits and omit the hazelnuts if you like.

Vinaigrette:

2 Tbs Dijon mustard

1 shallot, chopped

2 tsp balsamic vinegar

4 tsp red wine vinegar

6 Tbs olive oil

1 small handful hazelnuts, toasted and chopped

Salt and pepper to taste

lamb's lettuce

steamed baby potatoes

While steaming the potatoes, mix all the ingredients for the vinaigrette in a bowl and slowly add the oil while whisking. Check seasoning. 

Wash the lettuce and dry.  Slice or dice the potatoes while still warm. Either place the lettuce on the potatoes or mix them in with the lettuce. Sprinkle the nuts over the salad and drizzle with the vinaigrette.