Try this Swiss green salad (Nüsslisalat) for a simple, tasty, and healthy meal. It is absolutely quick to make, extremely flavorful, and takes less than 10 minutes to prepare from start to finish!
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Combining the flavors of salad leaves, crispy bacon, crunchy croutons, and a wonderful dressing, there are so many reasons you will love this recipe! It is one of the easiest salads you can ever make and is packed full of flavor! I always have this salad whenever we visit Switzerland. If you follow me on my Instagram page, then you probably saw a few pictures from our visit last summer.
what is Nüsslisalat?
Nüsslisalat is a Swiss salad made using the leaves of the plant Valerianella locusta as the main ingredient. It is a salad that is particularly popular in Europe, where it goes by many names such as Rapunzelsalat, Feldsalat, or Ackersalat (in some parts of Germany), Mauseöhrchensalat (in Luxenburg), Doucette or raiponce in France, and Vogerlsalat in Österreich. It is known as lamb’s lettuce or common cornsalad in English and is native to western Asia, North Africa, and Europe. The leaves are normally cleaned and then topped with different toppings such as bacon and egg and dressed with some kind of salad sauce.
For the longest time, it was considered a weed but gained popularity later and has since been consumed, with its consumption going as far back as the middle ages. The name Nüsslisalat derives from the characteristic nutty taste of the leaves. And just in case you didn’t know, it is the salad described in the fairy tale Rapunzel!
when is Nüsslisalat in season?
Regarding availability, it is in season between March and October. Having said this, you can find it in most supermarkets and farmer’s markets throughout the year.
And while you are making this Nüsslisalat, how about making my East African Kachumbari salad next?
This segment explains the best ingredients for making Nusslisalat, as well as possible substitutions. For measurements and the full step-by-step instructions, see the recipe card provided at the bottom of this page.
You will require ingredients to put the salad together, as well as to make the dressing. Here is what you will need:-
- Nüsslisalat ( common cornsalad).
- boiled eggs - you can use soft, or hard-boiled eggs.
- bacon - use regular, or turkey bacon.
- chopped walnuts.
- croutons (optional) - feel free to use storebought or homemade croutons.
Additionally, you will require the following ingredients to make the balsamic and honey vinaigrette.
- condiments - olive oil,balsamic vinegar, dijon mustard, honey, salt and pepper.
And while you are making this recipe, how about making our German celery root salad (Selleriesalat) next!
The beauty of this salad is that you can combine it with so many things! Try these other tasty toppings!
- fruit - chopped pear, apple, cranberries, or pomegranate.
- herbs and vegetables - add is some sliced or chopped mushrooms, potatoes, fresh parsley, butternut squash or pumpkin.
- seeds and nuts - for some crunch, use some toasted pine nuts, sunflower seeds, almonds or hazelnuts.
- dairy - Nüsslisalat also goes very well with cheese. When it comes to cheese, just about everything goes; camambert, brie, crumbled feta, goat cheese and so much more!
nüsslisalat with bacon and egg - useful tips
- Nusslisalat tends to carry a lot of dirt, and sometimes even worms so make sure to clean it properly before serving.
- To prevent your Nüsslisalat from turning out soggy, add the salad sauce (dressing) just before serving.
- Nüsslisalat (lamb's lettuce) tastes best when consumed immediately. For this reason, I do not recommend making it ahead.
more international cuisine recipes
Here are some more World Cuisine Recipes that you may love!
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- 200 g Nüsslisalat (common cornsalad)
- 2 hard-boiled eggs
- 100 g regular pork or turkey bacon ( diced or bacon rashers)
- ⅓ cup of walnuts (roasted and chopped)
- ⅓ cup croutons to serve (optional) (use more or less as preferred)
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)
Make the dressing
- To make the honey vinaigrette, combine the olive oil, balsamic vinegar, honey, salt, and pepper in a bowl.2 tablespoon olive oil, 2 tablespoon balsamic vinegar, 1 tablespoon honey, ¼ teaspoon salt, ¼ teaspoon black pepper
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!200 g Nüsslisalat (common cornsalad), 2 hard-boiled eggs, 100 g regular pork or turkey bacon ( diced or bacon rashers), ⅓ cup of walnuts, ⅓ cup croutons to serve (optional)
- Bacon is normally fatty so you can easily fry it without having to use extra oil. Use a tablespoon of extra virgin olive oil to fry, in case you are using lean bacon.
- While the salad leaves can actually be bought and kept in the fridge for 2-3 days, I actually recommend buying them on the day you intend to make the salad. This is because Nüsslisalat tends to get soggy quickly.
- Add the dressing just before serving.