I’m a trained musician and in my day to day life teach private lessons. As a child I listened to an eclectic mix of music from The Clash to Mozart. I knew by the 7th grade Classical Music was for me and worked hard to go to conservatory to study opera. All of this is to help explain how I completely lost my mind when we took the train to visit Salzburg for the day. Iconic Sound of Music locales as far as the eye can see and Mozart was everywhere. I can quote the entire film The Sound of Music and Mozart is one of my favorite composers I was gleeful.
We didn’t take a Sound of Music tour, I had read up on them and figured out from our Lonely Planet guide that I could see the things I wanted to see just by walking around town. The same went for Mozart’s homes, I didn’t feel the need to go inside the museums, to actually get my photo taken outside of his house was enough to have me beaming.
At every turn there were markers of Salzburg’s more recent past too. A plaque dedicated to the residents who had been forced against their will to build a bridge for the Third Reich. Another plaque describing the book burnings that took place in one of the main squares.
People were enjoying their day, we saw 3 wedding parties in the gardens at the Schloss Mirabell with the wedding guests dressed in traditional dirndl dresses and little boys dressed in lederhosen. Salzburg couldn’t be prettier.
I had done some research ahead of time knowing we would be here during lunchtime. Zwettler’s restaurant came highly recommended for gluten free diners as did their traditional Austrian dessert the nockerl (coming soon!). I thought I was being clever getting a salad before dessert but I pretty much waddled out of there. Every bite was worth it!
- 1 cup baby dutch potatoes
- salt and pepper
- 4 slices nitrate free bacon
- 3 cups lettuce, chopped
- ½ cup radicchio, chopped
- ¼ cup extra virgin olive oil
- 2 tsp white wine vinegar
- 1 TBS parsley minced
- Preheat oven to 400F and prepare a baking sheet.
- Season potatoes with salt and pepper and roast until soft about 20 minutes.
- In a skillet over medium heat cook the bacon. Remove bacon from skillet to dice.
- Toss the cooked potatoes into bacon grease and cook for 2 minutes.
- In a large serving bowl toss the lettuce and radicchio.
- Sprinkle bacon on top and add potatoes.
- In a small bowl whisk the olive oil with the white wine vinegar. Add salt and pepper to taste.
- Drizzle over salad and sprinkle with parsley.
Zach joked that it was really a baked potato in salad form what with the bacon, potatoes, and lettuce. Oh gosh it was good! I don’t know what dressing they used it was olive oil based so I guessed when I got home, adding some white wine vinegar and salt and pepper. It isn’t identical but it is quite close.
Not to be a downer because I found this extremely beautiful, while we waited for our train back to Munich the train we wanted wasn’t available because it was being used to transport Syrian Refugees. Volunteers had shopping carts full of water and fruit and were passing them through the train car windows to the refugees. As the train pulled away its passengers beamed waving at those of us on the platform. To see 5 year old children delighted to be on their way was beautiful and heartbreaking. I bawled as I waved back and I’m sure it wasn’t just due to pregnancy hormones.