Lamb’s lettuce reputedly gets its name from the leaf’s resemblance to a lamb’s tongue. Whatever it looks like, from May to November, when it is in season, it makes a great alternative to your every day salad leaves, bringing with it a tangier taste than most. This salad goes particularly well with our cheesy-quichy-souffly recipe, but it could be used to bulk out and brighten any plate.
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Tomato and lamb’s lettuce salad
This would serve about 8 as an accompaniment
Ingredients
- 70g pack lambs’ lettuce
- 250g/9 oz baby plum tomatoes, cut in half. The Kuhn serrated knife is brilliant for cutting tomatoes.
- 30g/⅓ cup broken walnuts – dry fried
- 2 tbsp Bellazu white balsamic condiment
- 1 avocado
- 1 tbsp brown sugar
- 2 tbsp walnut oil
- 2 tbsp olive oil
- 4 tbsps cottage cheese
- salt and pepper – use Indonesian long, only one crushed pepper corn
Instructions
- Spread out the tomatoes on a flatish plate, sprinkle with the sugar, salt and pepper, mix the oils and condiment and dress.
- Mix in the lambs’ lettuce to the tomato salad.
- At the last minute sprinkle over the walnuts, add in the peeled and sliced avocado, and served topped with the cottage cheese, which you mix in before sharing out.