Lamb's lettuce with celery dressing

Ingredients for 4 servings:

• 200 g lamb’s lettuce
• 60 g celeriac
• 1 shallot(s), finely diced
• ½ bunch chives, cut into fine rolls
• 4 tbsp white wine vinegar
• 1 pinch(s) of sugar
• Salt and pepper, white, freshly ground
• 5 tbsp sunflower oil

Instructions

Working time approx. 20 minutes; Rest time approx. 10 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 55 minutes

usually served as a side dish, but also has appetizer character

Clean the lamb’s lettuce (i.e. sort out any bad leaves and remove the root ends) and wash in standing water. Peel the celeriac and cut into large pieces. Sauté in lightly salted water with 1 tbsp of vinegar (celery well covered) until soft. This took me about 25 minutes. Then drain the celery through a sieve and leave to cool. Now puree either with a fork (that’s how we used to do it) or with a hand blender. For the dressing, mix the remaining vinegar, salt and pepper, the sugar, the shallot, the pureed celery and the chives well. Finally, add the oil and mix everything well again. Arrange the lamb’s lettuce loosely on a plate and drizzle with the dressing. For aesthetic reasons, I decorate it with 1 hard-boiled egg or a pretty flower.