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 Steirischem Kürbiskernöl, Styrian Pumpkin Seed Oil. 

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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 PDO Steirischem Kürbiskernöl, Styrian Pumpkin Seed Oil.

Steirisches Kürbiskernöl is a famous 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 subtle, 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.

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, or lightly warmed, as high heat may turn it bitter.

In Austria, Kürbiskernöl is very popular on salads, but is also used as decoration and flavour enhancer in soups and dishes, and a great addition to scrambled eggs. It can be 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 years, 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, as well as farmers markets. You can find it also 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.

Tip: the genuine GGA-labelled oil is also available at Austrian airports, so perfect for a last minute purchase, that doesn't have to fit into your hand lugguage. (Instead, it fits snugly into a large shopping bag next to Austrian Mannerschnitten, Mozartkugeln, and Birnenschnaps - getting home-sick as I'm typing...)

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 the oil as well as 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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HOW TO MAKE

AUSTRIAN LAMBS LETTUCE SALAD WITH 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 Steirischem Kürbiskernöl, Styrian Pumpkin Seed Oil.

Recipe inspired by: Vogerlsalat at Tagescafé Freiblick, Graz/Austria

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

If you don't have Styrian Pumpkin Seed Oil, you can of course use other good quality salad oil. The vinaigrette will still be nice, and the remaining ingredients speak for themselves.

INGREDIENTS: 

Serves 2:

For the salad:

• 2 big handfuls of lamb's lettuce, cleaned and washed
• 6-8 new potatoes, unpeeled and thoroughly washed
• 80-100 g smoked bacon or pancetta, diced
• 2 eggs
• 2 large brown button mushrooms (or champignons), or several smaller ones

For the Vinaigrette: 

• 8 teaspoons Kürbiskernöl / Styrian Pumpkin Seed Oil, or other good quality salad oil
• 1 teaspoon apple cider vinegar
• 2 teaspoons shallots, finely diced
• ¼ teaspoon honey
• ⅛ teaspoon sea salt
• ⅛ teaspoon 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, then 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 fan.

4  Boil the potatoes: wash the potatoes, boil them gently with their skin on until soft. When cooked, they should be easily pierced with a knife, but should also slide off the knife effortlessly. In case they cling to the knife, continue to cook. Drain the potatoes, then put them into 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 the pieces out of the pan, keeping the fat for later. Keep them warm in the oven.

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: Meanwhile, 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. Wrap the eggs into a kitchen towel to keep them warm.

8  Assemble the salad: Make sure everyone is at the dinner table before assembling 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. Distribute the potato slices neatly around the salad. Add the bacon and fried mushrooms. Cut the eggs in half, and add them on top. Season the eggs with a little salt and freshly ground black pepper. Finish the salad by drizzling more vinaigrette on top.

9  Serve: Serve immediately to prevent the salad from wilting.