Of AUSTRIAN LAMBS LETTUCE SALAD, and PDO STYRIAN PUMPKIN SEED OIL

Velvety lamb's lettuce, warm baby potatoes, crispy fried bacon, sautéed mushrooms, and a hard-boiled egg, all united by a nutty vinaigrette made with Steirisches Kürbiskernöl, Styrian Pumpkin Seed Oil.

Who says a salad can't be autumn comfort food? As the days grow colder, my salads become warmer, and this one definitely beats my grey and rainy Brussels weather blues.

It's an Austrian salad, with typical ingredients used in Austria, and a vinaigrette made with the famous Steirisches Kürbiskernöl, Styrian Pumpkin Seed Oil.

Jump to RECIPE

Steirisches Kürbiskernöl is a typical Austrian delicacy. Dating back to the 18th century and the Austro-Hungarian Empire, in its authentic version, it is exclusively produced in the Steiermark (Styria), a county in southeastern Austria, from the locally grown Styrian oil pumpkins (Steirischer Ölkürbis).

It is a premium quality oil, thick and dark green to nearly black in larger quantities, with an intense nutty taste and roast aroma, a subtle spiciness, and a green, cabbage-like note.

The oil is extracted from the pumpkins' dried, ground, and gently roasted, hull-less seeds, adhering to the strictest quality standards.

With the pumpkins grown and the oil produced in the dedicated Styrian region, it has been granted a GGA (Geschützte Geographische Angabe) status, the equivalent of the English PDO (Protected Designation of Origin), the Italian DOP, and French AOP. This puts it in line with exclusive European products, such as Tyrolean Speck GGA, English Blue Stilton PDO, Jersey Royals Potatoes PDO, Extra Virgin Olive Oil DOP, Prosciutto di Parma DOP, and Prosciutto di San Daniele DOP, just to name a few, all safeguarded by European origin protection.

Not only is the oil delicious, but it is also very healthy: it is cholesterol-free, contains 80% unsaturated fatty acids, and is high in vitamin E. The oil is primarily used cold, as heating may turn it bitter.

In Austria Kürbiskernöl is very popular on salads, but it is also used as decoration and flavour enahancer in soups and dishes, and a great addition to scrambled eggs. It is also incorporated in spreads, or served as a dip for bread. It is even used to add a nutty flavour and beautiful colour to ice cream, sweets, and cakes. In recent decades, the oil has gained international popularity.

As a native Steirerin (Styrian), I grew up with Pumpkin Seed Oil. It has always been the main salad oil in my parents' home. Combined with apple vinegar, salt and pepper, it perfectly compliments our hearty Austrian dishes. Imagine: golden crispy-breaded Wiener Schnitzel, clove and onion perfumed rice, sweet and sour Preiselbeermarmelade (loganberry jam), and the nuttiness of Pumpkin Seed Oil with every bite - Austrian culinary bliss!

In Austria, the oil can be found in most shops and supermarkets, and also farmers markets. It can also be purchased online, but be sure to check for the GGA label. This ensures that the oil is authentic, traceable, made from genuine Styrian pumpkin seeds, and produced by a local oil mill, adhering to the highest quality standards.

Hot tip: the genuine GGA-labelled oil is also available in Austrian airports, so perfect for a last minute purchases, that don't need to fit into your hand lugguage. (Instead, it fits snuggly into a large shopping bag next to Austrian Mannerschnitten, Mozartkugeln, Birnenschnaps - getting home-sick as I'm typing...)

This salad is inspired by a dish we traditionally eat on the terrace of the Tagescafé Freiblick in Graz, when in Austria.

As part of a ROUXBE salad dressing assignment, I experimented with various spices and ingredients, aiming to create a flavourful vinaigrette, while preserving the oil's distinct nutty taste. I incorporated salt, pepper, honey, vinegar, and shallots, that complemented all the salad components beautifully. The shallots enhanced the flavor without overshadowing the oil, providing an extra touch. 

(Reference: Wikipedia: Pumkin Seed Oil

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RECIPE

AUSTRIAN LAMBS LETTUCE SALAD with STYRIAN PUMPKIN SEED OIL VINAIGRETTE

Velvety lamb's lettuce, warm baby potatoes, crispy fried bacon, sautéed mushrooms, and a hard-boiled egg, all united by a nutty vinaigrette made with Steirisches Kürbiskernöl, Styrian Pumpkin Seed Oil.

Recipe inspired by: Vogerlsalat at Tagescafé Freiblick, Graz

Important: Prepare the vinaigrette and all the ingredients, then make sure everyone is at the dinner table before you start assembling the salad, then serve it immediately before the warm ingredients start to wilt the lamb's lettuce leaves. 

If you don't have Styrian Pumpkin Seed Oil, use any other salad oil. The vinaigrette will still be nice. And the remaining ingredients speak for themselves.

INGREDIENTS: 

Serves 2:

For the salad:

• 2 big handfuls lamb's lettuce, cleaned and washed

• 6-8 new potatoes, unpeeled and thoroughly washed

• 80-100g smoked bacon or pancetta, diced

• 2 eggs

• 2 large brown button mushrooms (or champignons), or several smaller ones

For the Vinaigrette: (quantities are approximate, depending on the strength of your ingredients)

• 8 tsp Kürbiskernöl / Styrian Pumpkin Seed Oil, or other good quality salad oil

• 1 tsp apple cider vinegar

• 2 tsp shallots, finely diced

• ¼ tsp honey

• ⅛ tsp sea salt

• ⅛ tsp pepper

DIRECTIONS: 

1. Wash and dry the lamb's lettuce: clean and wash the lamb's lettuce, making sure to remove all the sand trapped between the leaves, and thoroughly dry it.

   
   

2. Prepare the vinaigrette: add all the ingredients to a lidded glass jar, close, and shake vigorously until the vinaigrette is well emulsified. Set aside.

   
   

3. Heat the oven to 50°C.

   
   

4. Boil the potatoes: wash the potatoes, boil them gently with their skin until soft. When cooked, they should be easily pierced with a knife, but should also slide off effortlessly. In case they cling to the knife, continue to cook. Drain the potatoes, then put them in the preheated oven to keep them warm.

   
   

5. Fry the bacon: Meanwhile, fry the bacon in a small pan over low heat, until it starts to release some of its fat. Increase the heat to medium-high and fry until golden brown. Spoon them out of the pan, keeping the fat for later, and drain on kitchen paper. Transfer to the oven to keep warm.

   
   

6. Sauté the mushrooms in the bacon fat: After cleaning the mushrooms, slice them. Cook them in the bacon fat over medium-high heat for a few minutes, just until they're heated and lose their raw edge.

   
   

7. Boil the eggs: Bring water in a small saucepan to a boil. Once boiling, lower the eggs into the water and boil for 8 minutes. Once cooked, drain the water and run the eggs for a few seconds under cold water to stop them from cooking.

   
   

8. Assemble the salad: Make sure everyone is at the dinner table, then quickly assemble the salad: Peel the eggs. Slice the unpeeled potatoes, then toss them with a little vinaigrette. Put the lamb's lettuce into a big bowl, add vinaigrette and toss gently. Divide the lettuce between two large plates. Add the potato slices neatly around the salad. Add the bacon and fried mushrooms. Cut the egg in half, and add it on top. Season the egg with a little salt and freshly ground black pepper. Finish the salad by drizzling a little more vinaigrette on top.

   
   

9. Serve: Serve immediately.