Lamb’s Lettuce, (Feldsalat auf Deutsch), also sometimes called field or corn salad, has a slightly nutty, tangy flavor. (My husband can’t stand it because it’s too green;) The name ‘lamb’s lettuce’ appears to stem from the fact that it tastes best during lambing season, and some people also call it ‘lamb’s tongue’, because the leaves resemble small tongues.
Like many zesty-flavored foraged greens, lamb’s lettuce has a high nutritional value. It typically provides several vital minerals and nutrients, including vitamins C, E, and B9, along with beta carotene and essential fatty acids. Commercially cultivated lamb’s lettuce may not be as nutritionally rich, depending on farming practices, but it is generally more beneficial than conventional lettuce.
- 1/2 Mango
- 1 Romaine lettuce , rinsed
- 100 g Lamb’s lettuce , rinsed
- 1/2 Red onion , finely diced
- 1/2 Avocado, pitted, peeled and sliced
- 80 ml Canola oil
- 80 ml Olive oil
- 2 tbsp Raspberry vinegar
- 1 tbsp Dried parsley
- 1 clove Garlic, minced
- 1 Shallot, chopped
- 1 tsp Honey
- 1 tsp Salt or to taste
- 1/5 tsp Freshly ground black pepper
- Peel and pit the mango, cutting the flesh into 5mm cubes. Place the mango cubes in a large salad bowl. Tear the lettuce leaves into bite-sized pieces and add to the salad bowl alogh with the lamb’s lettuce, and onion.
- To make the dressing, in a clean jar, combine the oils and vinegar. Add the parsley, garlic, shallot, honey, salt and pepper. Close the lid and shake furiously until well combined. Pour just enough dressing over the salad to moisten it, then toss to coat evenly. Garnish with the avocado slices and serve.