Nüsslisalat: The Authentic Swiss Green Salad with Creamy Dressing – A Taste of Autumn

What is Nüsslisalat, you ask? This tender, nutrient-rich green, often known as corn salad, lamb’s lettuce, or field salad, is a culinary gem traditionally cultivated in Switzerland and Germany during the crisp autumn and winter months. Revered for its delicate flavor and slightly nutty undertones, Nüsslisalat forms the heart of many cherished European dishes. But fret not if this seasonal specialty isn’t readily available in your local market! You can effortlessly recreate this simple yet deliciously fresh and light green salad year-round by substituting with tender romaine lettuce and vibrant spinach. Paired with its signature piquant dressing and generous sprinkles of rich, sunshiny hard-boiled egg, this salad promises a delightful culinary experience anytime. (Skip to recipe)

Ah, it’s sweater weather! That glorious time of year when the air acquires a distinct chill, invigorating the senses and filling us with a renewed sense of purpose and anticipation. After months of diligent effort, tending to our yards and nurturing our gardens through the summer’s embrace, a well-deserved rest feels imminent. The satisfaction of a bountiful harvest is immense, yet the work can be back-breaking. With the primary garden harvest complete, a gentle easing into life’s slower rhythms begins. Though a few tasks remain—root vegetables still nestled underground and many aboveground plants looking wonderfully straggly—there’s a noticeable shift, a quiet hum of preparation for the colder months.

Yet, amidst this winding down, some dedicated individuals continue to harvest fresh greens. Just this past week, my aunt from British Columbia was visiting my mom, who recently settled into a charming townhome mere minutes from us. The serendipitous call came from my dear friend, Ronaye, extending an invitation: “Would you like to come pick up some garlic and fresh salad from my garden?” Fresh salad? In late autumn? My curiosity was piqued. What magical greens was she cultivating at this time of year?

Ronaye, with her deep Swiss heritage, always brings Nüsslisalat seeds – a specific variety of corn salad – directly from Switzerland. This remarkable salad green, known by many names across German-speaking regions such as Feldsalat, Wintersalat, Ackersalat, Vogersalat, or even Rapunzel (evoking images of the fairy tale), is celebrated as a winter salad in Germany and Switzerland. Its extraordinary resilience allows it to withstand temperatures as low as -15°C, providing fresh harvests throughout the winter months. However, in our region’s harsher winter climate, Nüsslisalat thrives best when grown as a fall lettuce. Ronaye strategically plants the seeds in mid-summer, and by autumn, she is rewarded with an astonishing bounty of these tender, verdant rosettes.

Historically, Nüsslisalat grew wild, dotting the edges of fields and meadows like tiny green jewels. Today, it is lovingly cultivated, valued for its delicious flavor, delicate texture, and impressive hardiness. To fully appreciate its charm, it’s best to serve the little rosettes of leaves intact, preserving their natural beauty. Before dressing, ensure they are meticulously rinsed in several changes of clean water to dislodge any clinging soil or grit. Once clean, dress them lightly with a robust, tangy vinaigrette that complements their inherent earthiness. Beyond salads, Nüsslisalat is incredibly versatile and can be incorporated into omelets or other savory dishes, much like you would use fresh spinach, adding a unique, gourmet touch.

Her garden, a testament to her passion, displayed these greens strewn thickly, forming a vibrant, verdant carpet across the soil. It was a sight to behold, a living tapestry of fresh produce.

And so, on that beautiful fall day, she generously shared her harvest with us. We eagerly piled into the car and made our way to her home. Upon arrival, my mom and Ronaye immediately got down to the satisfying task of picking, their hands deftly gathering the tender greens. Meanwhile, my aunt and I ambled through the rest of her garden, admiring its late-season bounty, inhaling the crisp autumn air, and soaking in the peaceful ambiance of a garden still giving so much.

After our delightful garden harvest, Ronaye lovingly prepared a feast. She washed a huge bowl of the tender greens, their vibrant color promising freshness. These were then lightly mixed with a little chopped hard-boiled egg and a zingy, creamy dressing that perfectly complemented the salad’s delicate texture. The fresh salad was served alongside moist, perfectly grilled chicken chunks, creating a lunch fit for royalty. It was a remarkably simple meal, yet it nourished us with a profound sense of fulfillment and joy. Just moments before, these delectable greens had been drawing essential minerals from the soil and harnessing energy from the sun. Now, they generously offered all that vibrant life and goodness up to us, a direct connection from earth to table.

The traditional Swiss dressing for this salad is truly a highlight. It’s robust and distinctly tart, serving as the perfect counterpoint to the mineral-rich little bundles of green and the cheerful pops of sunshiny egg. This dressing isn’t just an accompaniment; it’s an integral part of the experience, elevating the humble greens to a gourmet delight.

But please, don’t despair if you haven’t got a secret stash of Nüsslisalat seeds or a generous Swiss friend with a bountiful garden. This delightful salad is incredibly adaptable. You can easily replace the traditional corn salad with tender baby spinach, crisp romaine lettuce, or any other mix of rich, hearty greens that capture your fancy. A handful of peppery arugula, for instance, would introduce a wonderful counterpoint to the creamy dressing, adding another layer of flavor and complexity. The key is fresh, vibrant greens, which are always accessible.

The woods are calling, and so are the winding paths, carpeted now with drifts of yellow leaves that fill the crisp air with their rich, musky scent. This season is a sensory feast, and I find myself drawn to its beauty. I’m going to whip up a quick bowl of this refreshing salad and then head back outside to immerse myself in nature’s autumn masterpiece. Care to join me for a walk?

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Kitchen Frau Notes: I highly recommend making a double batch of this creamy dressing. It’s wonderfully versatile and keeps beautifully in the fridge for two to three weeks. Having a jar of this on hand means you’re always just moments away from tossing together a quick, delicious salad with any type of greens you have on hand. It’s a true kitchen lifesaver!

Swiss Green Salad – ‘Nüsslisalat’ with Creamy Dressing

This recipe provides a generous serving, perfect for a main course for four or a delightful side for six. It celebrates the simple purity of fresh greens, elevated by a bright, creamy dressing and the satisfying richness of hard-boiled eggs. Enjoy this taste of Switzerland!

Creamy Dressing Ingredients:

• 2 tablespoons mayonnaise
• ¼ cup (60ml) white wine vinegar
• ½ cup mild-flavored oil (such as avocado oil or light olive oil)
• 1 small clove garlic, finely minced or grated
• 1 teaspoon Dijon mustard
• ¼ teaspoon salt
• ¼ teaspoon coarsely ground black pepper

Green Salad Ingredients:

• 4 large handfuls (approximately 10 to 12 cups) of Nüsslisalat (corn salad), thoroughly washed and dried. If Nüsslisalat is unavailable, use a combination of fresh baby spinach and crisp torn romaine lettuce.
• 4 hard-boiled eggs, cooled, peeled, and coarsely chopped
• 2 green onions/scallions, thinly sliced (both white and green parts)
• ~½ cup of the prepared Creamy Dressing (recipe above)

Instructions:

1. Make the Dressing: In a medium jar with a tight-fitting lid or a bowl, begin by whisking the mayonnaise with a small amount (about 1 tablespoon) of the white wine vinegar until the mixture is completely smooth and free of lumps. This step ensures a wonderfully creamy base. Gradually add the remaining vinegar, whisking continuously until it is fully incorporated and smooth. Next, slowly drizzle in the mild-flavored oil, whisking vigorously until the dressing emulsifies and becomes creamy. Using a microplane grater or a fine press, add the garlic clove to the dressing. Stir in the Dijon mustard, salt, and coarsely ground pepper. If using a jar, seal it tightly and shake until creamy. If using a bowl, continue whisking until the desired creamy consistency is achieved. This recipe yields a generous ¾ cup (approximately 200ml) of dressing, which is more than you will need for one salad. Store the extra dressing in the refrigerator to effortlessly dress future salads. It keeps well for up to two to three weeks.

2. Prepare the Salad Greens: If you are fortunate enough to use Nüsslisalat, it’s customary and aesthetically pleasing to leave the small rosettes of greens whole. This preserves their delicate structure and natural beauty. If opting for baby spinach and romaine lettuce, gently tear them into bite-sized pieces for easier eating and optimal dressing distribution. Ensure all greens are thoroughly washed and dried, as excess moisture can dilute the dressing.

3. Assemble the Salad: In a large mixing bowl, combine the prepared salad greens, the coarsely chopped hard-boiled eggs, and the thinly sliced green onions. Begin by adding about ½ cup (120ml) of the creamy dressing to the salad mixture, or slightly less if you prefer a lighter coating. Gently toss the salad well using tongs or your hands until all the greens and ingredients are lightly and evenly coated with the dressing. The goal is to lightly dress the greens, allowing their freshness to shine through without being overwhelmed.

Serve immediately and enjoy this fresh, vibrant Swiss Green Salad!

Guten Appetit!

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