Nüsslisalat
User Reviews
5
Nüsslisalat
Description
The Nüsslisalat recipe highlights delicate corn salad greens combined with hearty toppings like sliced boiled eggs, crispy fried bacon, and toasted walnuts. The salad is dressed just before serving with a vinaigrette made from olive oil, balsamic vinegar, honey, salt, and pepper, lending a subtle sweet and tangy flavor that brightens the dish. The process includes carefully washing the greens to remove grit, frying the bacon for a crisp texture, and assembling the ingredients to preserve each element's texture.
This salad pairs well on its own as a light lunch or can be served alongside grilled meats or rustic bread. The nuts and bacon add hearty bites, making it more filling. Adding croutons is optional, contributing an additional crunch to contrast the tender leaves.
Since the salad greens bruise and wilt quickly, it’s best to prepare and dress the salad close to serving time. Bacon fat releases enough oil for frying, but a splash of olive oil can be used if the bacon is lean. Store leftover vinaigrette separately and refrigerate. Serve immediately after dressing to enjoy the fresh, crisp textures.
Ingredients
Salad
- 200 g corn salad aka Nüsslisalat (common
- 2 egg hard-boiled
- 100 g pork bacon or turkey bacon, diced or rashers
- ⅓ cup walnuts roasted and chopped
- ⅓ cup croutons use more or less as preferred, to serve, optional
Salad Dressing (Balsamic-Honey Vinaigrette)
- 2 tablespoon olive oil
- 2 tablespoon balsamic vinegar
- 1 tablespoon honey (use sugar-free maple syrup if on a low-carb diet)
- ¼ teaspoon salt (or more, to taste)
- ¼ teaspoon black pepper (or more to taste)
Instructions
Make the dressing
- To make the honey vinaigrette, combine the olive oil, balsamic vinegar, honey, salt, and pepper in a bowl.
Make the salad
- First, thoroughly clean the salad leaves. To do so, simply fill a large sink with cold water and allow the leaves to stand for a few minutes so dirt settles in the middle. Repeat the process until all the salad leaves are clean.
- Transfer the leaves to a colander and allow them to drain. Use your hands to remove any dirt sticking on top of the leaves as well as any long roots.
- Using a pan, fry the bacon until crispy and well browned. Remove from the pan and set aside (see notes). Slice the eggs.
- Assemble the Nüsslisalat, bacon, eggs, boiled eggs, and chopped walnuts on a plate or in a salad bowl. Top with some croutons (optional) and the balsamic and honey sauce. Serve and enjoy!
Notes
- Use a tablespoon of olive oil to fry if your bacon is particularly lean to prevent sticking.
- Buy Nüsslisalat on the day you plan to serve it to maintain leaf freshness and crispness.
- Add the balsamic-honey dressing just before serving to avoid soggy salad leaves.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 286 kcal
% Daily Value*
| Calories | 286kcal | 14% |
| Carbohydrates | 8g | 3% |
| Protein | 16g | 32% |
| Fat | 22g | 34% |
| Saturated Fat | 6g | 30% |
| Polyunsaturated Fat | 6g | 35% |
| Monounsaturated Fat | 7g | 35% |
| Cholesterol | 129mg | 43% |
| Sodium | 929mg | 39% |
| Potassium | 88mg | 2% |
| Fiber | 2g | 8% |
| Sugar | 6g | 12% |
| Vitamin A | 133IU | 3% |
| Vitamin C | 0.2mg | 0% |
| Calcium | 43mg | 4% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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