Lamb's lettuce with a fine dressing and crunch
, by Irene Kirchhoff , 1 min reading time
Lamb's Lettuce with Raspberry Vinegar and Garlic Oil It's healthy, tastes good, and is quick to prepare
Lamb's lettuce, also known as corn salad or rapunzel, is a delicate, tender salad with a refined taste.
These magical green leaves are packed with nutrients, making them a very healthy vegetable. Vitamin C, potassium, and iron, to name just a few. Iron, in particular, can be a bit of a challenge for us vegans. So dig in!
With a heavy or very acidic dressing, the delicate taste of lamb's lettuce can easily be lost, which is a shame.
I really like raspberry vinegar with lamb's lettuce because it adds a fruity note to its nutty flavour.
Shallots also work better than white or red onions because their taste and pungency are less pronounced.
Garlic would overpower the lamb's lettuce, so I prefer to use garlic oil.
I whisk the vinegar and oil with one or two tablespoons of water until slightly frothy. The dressing is seasoned with a little salt and pepper.
The crunch comes from natural tofu, which I've diced and pan-fried in garlic oil.
All these elements combine to create a small explosion of flavour in your mouth.
Feel free to try it!
What you need:
- Lamb's lettuce
- Raspberry vinegar
- Garlic oil
- Shallot
- Pepper
- Salt
- Hunger
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