Lambs' lettuce
Of Mediterranean
origin, lambs' lettuce is mostly cultivated in France and Holland,
and in small quantities in Quebec.
A very tender winter lettuce with a refined taste, it is highly
prized by connoisseurs. Lambs' lettuce is also known as rampion,
clairette, or mâche.
Though it looks a little like cress that is where the similarity ends. Lambs' lettuce is very mild with tender, nutty-tasting leaves that are shaped like tongues and hold together in little clumps.
Blond lambs' lettuce has longer leaves while other varieties have shorter, darker and firmer leaves. All are very tender and refined.
- Lambs' lettuce is sold in small clumps with roots. Look for leaves that are fresh and have a nice green tint.
- Lambs' lettuce always needs to be washed because it grows in sandy soil that sometimes sticks to the leaves. Cut the small roots before washing, handle with care and dry on paper towels.
- Lambs' lettuce is delicious on its own or mixed with other tender greens.
- Pairs well with walnuts, pine seeds and apples.
- A few drops of olive oil, walnut or hazelnut oil, and a little bit of balsamic vinegar sprinkled at the last minute complement lambs' lettuce beautifully.
- Always add vinaigrette to lambs' lettuce at the last minute because it is very fragile.
- Lambs' lettuce can be mixed with other mild greens like Boston or Bibb. Add some roasted pumpkin seeds, a few crushed hazelnuts and mild vinaigrette such as walnut oil and lemon juice.
- Use lambs' lettuce to season potato salads, rice salads and omelettes.
- Lambs' lettuce can replace spinach in most recipes.
- It can also be used as garnish for cream soups or added to cream cheese.
Lambs' lettuce is available year-round in your METRO supermarket.
Low in energy, lambs' lettuce is a good source of vitamins A and C, iron and potassium. It also contains copper, zinc, folic acid, magnesium and phosphorus.
Lambs' lettuce is highly perishable and is best eaten as soon as possible after purchase. To refrigerate, wrap lambs' lettuce in a paper towel and place in a perforated plastic bag. It will only keep for a day or two.