Over forty years ago my mum left Switzerland and eventually settled in Calgary where I was raised. In the summer we often visited my grandparents in Walenstadt. For me it was clear—there were a limited number of days and and a plethora of foods to eat during our stay. Migros Ice Tea, Paprika Chips, Schorle, Japonais cookies, cervelat, Pralinato, not to mention my grandmother's wähe and aunt's birchermüesli.

My mum was all about the produce. For her, Walliser apricots, chanterelles, and Nüsslisalat were on the top of the list. Despite numerous attempts trying to grow Nüsslisalat in her garden back home, she never succeeded.

Six weeks ago, she arrived in Switzerland—less than twenty-four hours before her first granddaughter was born—and since then she's managed to fit in Nüsslisalat at every turn.

In English, this is known as corn salad, rapunzel, or lamb's lettuce and when you eat it it feels like you are a bunny eating clover. I think it's best served with bacon, eggs, and a honey mustard dressing.

Nüsslisalat

4 hard boiled eggs

8 rashers of bacon

Slice the hard boiled eggs and crumble the bacon. 

Assemble on separate plates or shallow bowl then pour over dressing (recipe below).

Serves two.

Dressing

2 tbsp cider vinegar

1 tbsp mustard

1 tbsp honey

4 tbsp canola oil

salt and pepper to taste

Whisk together the vinegar, mustard, and honey.

Pour in the oil in a thin stream, while still whisking.

Season with salt and pepper.

Making bacon

I like to make bacon in the oven. Line your baking sheet with aluminum foil, crinkling the foil so the bacon fat drips down. Bake this on high heat until it reaches you desired level of crispiness, about 15 minutes for crispy bacon. Remove and place on paper towels, dabbing away the excess fat.