When we talk about “salad recipes”, we often imagine mixed salads like Caesar or Nicotia, where the leaves play only a secondary role. It’s time to rehabilitate lettuce, clover, dandelion, watermelon, escarole and other leaves! In a well-packed book (Salad, we make a whole dish out of itFlammarion, 176 pages, 19.90 euros), journalist Barbara Guicheteau gives the secrets of these plants that must be rediscovered during the seasons – because yes, there is also a seasonality for the leaves!
Did you know that salad consumption dates back (at least) to antiquity? That the Romans mixed arugula with lettuce to enhance its taste? That in the Middle Ages, we tended to cook salads because raw food had bad pressure? That Italians continue to grill or boil most of the chicory and radish they cook? That the French swallow 5.3 kilograms of lettuce a year and per capita and are far behind the Spaniards?
The book also offers recipes classified according to the season, where for once winter makes you dream with its linguist with puntarelle and caper. As you wait to reconnect with the bitter salads, here are three spring recipes to prepare now.
Pesto green walnuts and lamb lettuce
Popular in its Genoese version with basil and pine nuts, pesto can also be prepared with arugula, sorrel, young spinach seedlings, as well as various dried fruits: nuts, pumpkin seeds, peanuts, hazelnuts, pistachios… and possibly oil their bound for a. more pronounced taste.
For a good pesto pot
Preparation 15 minutes. Cook for 5 minutes.
- 60 g lamb lettuce (and some bouquets to decorate)
- 30 g of walnut kernels
- 1⁄2 clove garlic
- 30 gr parmesan
- 3 cl olive oil
- 1 cl walnut oil
- salt and pepper
Wash, rinse and dry the lamb lettuce (remove muddy feet if necessary). Crush and lightly fry the nuts in a dry non-stick pan over medium heat for 3 to 5 minutes. Allow to cool.
In a blender (or mortar with a squeezer for purists – and the brave!), Mash the peeled garlic, then the walnuts, minced parmesan, lamb lettuce and olive oil. Salt and pepper.
Pour in the walnut oil and arrange until smooth and smooth.
This pesto is used as a garnish for croques or al dente pasta (eventually extending the pesto with pasta boiling water), garnished with dried tomatoes, parmesan shavings and a few bunches of fresh lamb lettuce. Can be stored for a week in the refrigerator under the adhesive film to prevent excessive darkening in contact with air and up to two months in the refrigerator.
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