• 400 g cornsalad (lambs lettuce)
  • 3 to 4 red beets
  • 100 g walnuts
  • wild garlic

Dressing ingredients

  • 8 tbsp walnut oil
  • 3 tbsp red wine vinegar
  • 1 tbsp balsamic vinegar
  • 1 or 2 tbsp acacia honey
  • salt
  • pepper

Author of this recipe

Chr. Metzner

Chr. Metzner

Amateur cook

Ich denke bei Salat an Artenvielfalt, Frische, Geschmack, Gesundheit und eine relativ einfache Zubereitung. Deswegen mag ich Salat! Read more

Salad is part of Peter and Christian's diet in any season. However, especially in winter and early spring, the choice of fresh and locally produced vegetables is limited. At that time of the year, corn salad with red beet and walnuts is indeed a delicacy.

Total votes: 746


Wash and clean corn salad and spin dry.
Cut red beets into small dices.
Chop walnuts.
Put all these salad ingredients in a salad bowl.
For the dressing, mix walnut oil, red wine vinegar and balsamic vinegar and add acacia honey until the taste is balanced.
Season to taste, pour dressing over salad and mix well.

In spring one often finds young wild garlic leaves in the garden. The taste is similar to garlic, however, milder and goes well with this salad. Pick some leaves, cut into small pieces and sprinkle over the salad.

Tips from the author

This salad has been further developed from one of Alfred Biolek’s recipes and can be found in his first cookbook “Meine Rezepte” ISBN 3898830381.

Makes 4 serves to share.

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