In the kitchen. Lamb’s lettuce, the most tender of salads: how to choose it well

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Hare’s ear, mash, dauphine or clairette… So many nicknames for canons! Mainly grown on the banks of the Loire, it enjoys a PGI (Protected Geographical Indication).

The cultivation of Nantes lamb’s lettuce is also highly regulated. You will also find green Cambrai lamb’s lettuce or the Vit Bio variety in the market. It is recognizable by its thick, round and quite dark green leaves.

The lamb’s lettuce is a wild plant that has only been cultivated since the 17th century. It took 100 years to create the first varieties… and appreciate them in the kitchen.

Choose it wisely

A rustic and fragile salad at the same time, lamb’s lettuce should be consumed as soon as you buy it, or almost. It can be kept for 3 days in the vegetable drawer..

You will find it in bulk at the stands, in trays or bags. At first glance, check your freshness, the leaves should be firm, not stained, very green although the intensity may vary according to the seasons.

Lamb’s lettuce is the health food par excellence, healthy and light with only 16 kilocalories per 100 grams. It is rich in iron, fiber, manganese, copper, vitamins A, C, B6 and beta-carotene.

Dare to use shakes. (©Ricka Kinamoto/AdobeStock)

Eat it well

You can eat lamb’s lettuce raw or cooked. Although we prefer it in a salad, accompanied by citrus, diced Comté cheese, but also feta cheese, beetroot and smoked duck breast.

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Serve it as pesto to accompany fish and white meat. Vary the seasonings between olive oil, grape oil and walnut oil. Prepare a lamb’s lettuce soup, simply mix the salad with a potato.

Another great recipe idea: use lamb’s lettuce for your “good mood and immunity” smoothies by mixing kiwi, apple, cucumber and lemon juice.

To celebrate sunny days, consider including lamb’s lettuce in your spring rolls by adding shrimp and avocado. A real pleasure !


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