Steirischer Vogerlsalat

The Styrian lamb's lettuce salad: tender rosettes of Vogerlsalat dressed with deep green pumpkin seed oil, cider vinegar, and a little mustard, scattered with roasted pumpkin seeds and, in the classic version, warm sliced potato

Origin: Styria, Austria

If Kürbiscremesuppe is the grand showpiece of Styrian pumpkin seed oil, the Vogerlsalat is its everyday soul. Vogerlsalat, the Austrian name for lamb's lettuce or mâche (literally 'little birds' salad', for the shape of its small, soft rosettes), is the classic winter salad green of Austria and southern Germany, and in Styria it is dressed, inevitably, with Kürbiskernöl, the region's celebrated dark green pumpkin seed oil. The salad is simplicity itself, and a perfect demonstration of how a single great ingredient can define a dish. The tender leaves are tossed with the nutty, roasted oil, a sharp cider or wine vinegar, a little mustard, and seasoning, then finished with a scattering of roasted pumpkin seeds for crunch. The traditional Styrian version, Vogerlsalat mit Erdäpfeln, adds slices of warm waxy potato, which soak up the dressing and turn the salad into something substantial enough to anchor a light meal. It is the taste of the Styrian table in a single bowl: the oil pressed from the seeds of the region's own hull-less pumpkin, drawn raw across the freshest leaves of the season.

Ingredients

Salad

150 g lamb's lettuce (Vogerlsalat / mâche), washed and trimmed
400 g waxy potatoes (for the classic warm-potato version)
3 tbsp roasted pumpkin seeds

Dressing

3 tbsp Styrian pumpkin seed oil (Kürbiskernöl)
2 tbsp apple cider vinegar
1 tsp wholegrain or Dijon mustard
1 tsp honey
1 small shallot, very finely chopped
salt and black pepper, to taste

Method

If making the classic potato version, boil the waxy potatoes in their skins until just tender, about 18 to 20 minutes. Drain, and while still warm, peel and slice them into a bowl.
Whisk together the pumpkin seed oil, cider vinegar, mustard, honey, and chopped shallot, and season with salt and pepper to make a glossy dressing.
Pour about half the dressing over the warm sliced potatoes and toss gently. Leave to stand for a few minutes to absorb.
Just before serving, add the lamb's lettuce, pour over the remaining dressing, and toss very gently to coat without bruising the tender leaves.
Transfer to a serving dish, scatter over the roasted pumpkin seeds, and finish with a final thread of pumpkin seed oil. Serve immediately.

Notes

The salad can be made without the potatoes for a lighter starter, in which case it is simply dressed leaves with seeds, but the warm-potato version is the beloved Styrian classic. As with all Styrian dishes, the pumpkin seed oil must be genuine Kürbiskernöl (ideally PDO-marked) and is always used raw and cold. Lamb's lettuce is traditional, but a young, soft-leaved salad can stand in if it is unavailable. A few crisped lardons or sliced hard-boiled egg are common additions in heartier versions.

The Gastrographer

Name: Steirischer Vogerlsalat
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 4
Cuisine: Austria
Ingredients: 150 g lamb's lettuce (Vogerlsalat / mâche), washed and trimmed; 400 g waxy potatoes (for the classic warm-potato version); 3 tbsp roasted pumpkin seeds; 3 tbsp Styrian pumpkin seed oil (Kürbiskernöl); 2 tbsp apple cider vinegar; 1 tsp wholegrain or Dijon mustard; 1 tsp honey; 1 small shallot, very finely chopped; salt and black pepper, to taste

Mapping Culinary History

To explore — select an ingredient below.

To explore — select an ingredient below · click any location dot on the map for recipes and stories · browse the information panel on the right · trace the full journey on the timeline.

Journey Point Map Key

Ingredient originTrade or transit route

Became a culinary stapleColonial / trade control