{"id":2562,"date":"2013-01-09T09:42:38","date_gmt":"2013-01-09T08:42:38","guid":{"rendered":"http:\/\/foodiesgarden.net\/?p=2562"},"modified":"2013-01-10T15:48:59","modified_gmt":"2013-01-10T14:48:59","slug":"lamb%c2%b4s-lettuce-with-marinated-goats-cheese","status":"publish","type":"post","link":"http:\/\/foodiesgarden.net\/?p=2562","title":{"rendered":"lamb\u00b4s lettuce with marinated cheese"},"content":{"rendered":"

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this lamb\u00b4s lettuce with marinated cheese belongs standard recipes since very long. i make this salad every year in autumn or winter, when it’s lamb\u00b4s lettuce season again. this year it is the first time we had it with our own lamb\u00b4s lettuce<\/em><\/a>, which even increases the pleasure. originally, it is with marinated wine cheese, but as i couldn\u00b4t find wine cheese this year, i tried goat\u00b4s cheese instead and it tasted fantastic! what else would be fantastic is a petit munster cheese, as it has such a great cheese flavor like the wine cheese. having this very aromatic cheese, onions and green peppercorn reminds me very strongly to the cuisine alsacien.<\/p>\n

i can\u00b4t remember where i found the recipe for this salad. i think it was from a magazine. but in all the years i lost the page i teared out of the magazine. and i probably started to vary the recipe from year to year. this is how i made it this year. if it maybe really have an alsacien origin the experts from\u00a0kochtopf.twoday<\/a><\/em>\u00a0shall judge, who are hosting an event on alsatian cuisine in the moment.<\/p>\n

the “suggestion du chef” is to add some seedless grapes as well. their sweetness goes perfectly together with the hearty taste of the green peppercorns, onions and cheese. it will look very pretty\u00a0if you got some green and blue grapes. unfortunately i forgot it this year and only remembered it when i sat in front of my plate. but hey, at the moment they aren\u00b4t in season anyhow. if you add the grapes to this recipe i recommend to take two more tablespoons white wine vinegar than i listed above, because you have to contrast the grapes sweetness with a bit more sourness.<\/p>\n

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2 small cheese per person (e. g. wine cheese, petit munster, picandou)
\n4 shallots
\n1 tsp green pickled peppercorns
\n12 tbsp olive oil
\n4 tbsp white wine vinegar
\na pinch of salt<\/p>\n

lamb\u00b4s lettuce<\/p>\n

marinate the cheese at least one day in advance, it will need the time to soak all the ingredients. therefore peal the shallots and cut them into thin slices. roughly chop the pickled peppercorns. combine the olive oil and the vinegar and a pinch of salt and add the onions and peppercorns. depending on the size of the cheese you maybe have to cut it into pieces. now you can start to layer all the ingredients in a jar. start with a little bit of the oil-vinegar-onions and peppercorn mixture, than add one cheese, pour over a little bit of the mixture, add the next cheese, and so on. if you layered all your cheeses into the jar pour over the remaining mixture, close the jar and put it into the fridge until you will have the salad. one hour before you eat, take the marinated cheese out of the fridge.<\/p>\n

the next day there is almost nothing to do. wash and clean the lamb\u00b4s lettuce. try to leave the nice floweret structure of the lamb\u00b4s lettuce intact while cleaning, it will look nicer on the plate.<\/p>\n

combine the lamb\u00b4s lettuce and some of the marinating mixture in a large salad bowl. if you will have grapes as well, add them also to the lamb\u00b4s lettuce. they will be easier to eat if you halve them before. arrange the lettuce on plates and set two marinated cheese on each.<\/p>\n

if you like to have some bread to your salad i recommend to choose a dark one and to coat it with some salted butter.<\/p>\n

enjoy!<\/p>\n

********************<\/p>\n

2 kleine k\u00e4se pro person (z.b. weink\u00e4se, munsterk\u00e4se, picandou)
\n4 schalotten
\n1 el eingelegten gr\u00fcnen pfeffer
\n12 el oliven\u00f6l
\n4 el wei\u00dfweinessig
\neine prise salz<\/p>\n

feldsalat<\/p>\n

der k\u00e4se sollte mindestens einen tag im voraus mariniert werden, damit er alle zutaten gut aufsaugt. sch\u00e4le daf\u00fcr die schalotten und schneide sie in d\u00fcnne scheiben. hacke den eingelegten gr\u00fcnen pfeffer. mische oliven\u00f6l, essig und die prise salz und gib die schalotten und die pfefferk\u00f6rner dazu. je nach gr\u00f6\u00dfe des k\u00e4ses muss er eventuell in st\u00fccke geschnitten werden. nun k\u00f6nnen alle zutaten in ein glas geschichtet werden. beginne mit etwas von der oliven\u00f6l-wei\u00dfweinessig-schalotten und gr\u00fcnem pfeffer mischung und setze den ersten k\u00e4se darauf. gib etwas von der \u00f6lmischung dar\u00fcber und setze den n\u00e4chsten k\u00e4se darauf, und so weiter und so fort. wenn alle k\u00e4se ins glas geschichtet sind, f\u00fclle das glas mit der verbleibenden \u00f6lmischung auf und verschlie\u00dfe es. la\u00df den marinierten k\u00e4se bis eine stunde vor verzehr im k\u00fchlschrank.<\/p>\n

am n\u00e4chsten tag ist eigentlich nichts mehr zu tun. wasche und putze den feldsalat. versuche die kleinen r\u00f6schen des feldsalates beim putzen intakt zu lassen, es sieht viel besser auf dem teller aus.<\/p>\n

mische den geputzen feldsalat mit einem teil der marinade in einer gro\u00dfen salatsch\u00fcssel. solltest du weintrauben haben, gib sie auch zum feldsalat. halbiert sind sie sp\u00e4ter einfacher zu essen. arrangiere den feldsalat auf tellern und gib auf jeden zwei marinierte k\u00e4se.<\/p>\n

wer brot zum salat mag, sollte dunkles brot w\u00e4hlen und mit etwas gesalzener butter bestreichen.<\/p>\n

guten appetit!<\/p>\n","protected":false},"excerpt":{"rendered":"

this lamb\u00b4s lettuce with marinated cheese belongs standard recipes since very long. i make this salad every year in autumn or winter, when it’s lamb\u00b4s lettuce season again. this year it is the first time we had it with our … Continue reading →<\/span><\/a><\/p>\n","protected":false},"author":4,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"gallery","meta":{"footnotes":""},"categories":[12,7,13],"tags":[111,19,103],"class_list":["post-2562","post","type-post","status-publish","format-gallery","hentry","category-autumn","category-recipes","category-winter","tag-lambs-lettuce","tag-salad","tag-vegetarian","post_format-post-format-gallery"],"_links":{"self":[{"href":"http:\/\/foodiesgarden.net\/index.php?rest_route=\/wp\/v2\/posts\/2562","targetHints":{"allow":["GET"]}}],"collection":[{"href":"http:\/\/foodiesgarden.net\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"http:\/\/foodiesgarden.net\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"http:\/\/foodiesgarden.net\/index.php?rest_route=\/wp\/v2\/users\/4"}],"replies":[{"embeddable":true,"href":"http:\/\/foodiesgarden.net\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=2562"}],"version-history":[{"count":34,"href":"http:\/\/foodiesgarden.net\/index.php?rest_route=\/wp\/v2\/posts\/2562\/revisions"}],"predecessor-version":[{"id":2566,"href":"http:\/\/foodiesgarden.net\/index.php?rest_route=\/wp\/v2\/posts\/2562\/revisions\/2566"}],"wp:attachment":[{"href":"http:\/\/foodiesgarden.net\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=2562"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"http:\/\/foodiesgarden.net\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=2562"},{"taxonomy":"post_tag","embeddable":true,"href":"http:\/\/foodiesgarden.net\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=2562"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}