Fields of Green

This fresh young fellow will make things greener even when it is still cold outside (Ingredient Special on Lamb’s Lettuce plus Recipe ‘Sweet N’ Sour Salad Sauce’, Rcp# 34).

We call it ‘field salad’. And when it is available fresh, these lush green little bushels crown every salad we make. It has a character of its own, yet it can be combined with virtually any other ingredient: spicy, sweet, sour, and bitter. Vegetable, fruit, protein source, spice, herb… anything.

Again, I first came across this delicatessen a long time ago because my college roommate was crazy about it (hint: long ears, fuzzy coat, very into puns involving unexpected tooth marks in the oddest places around the apartment). The greengrocer down the street used to joke about his most peculiar customer because this rabbit only ate the freshest, most nutritious greens.

And lamb’s lettuce really is a remarkable plant because it grows and greens in winter. Which seems rather unusual for a salad. But even though it is pretty tough when it comes to cold temperatures, it does not like to be handled roughly (no crushing, no hot things on it).

So if you get lamb’s lettuce, put it in a large bowl of cool water and toss it gently when you get home. Leave it in for a few more minutes if it looks limp, but not too long (20 minutes max). Then drain the excess water through a colander and place the lettuce loosely in a covered bowl. But before you place it in the bowl and put it in the vegetable compartment, put a clean cloth on the bottom of the bowl. One that will absorb moisture and hold it there, but will not soak the lettuce above it. I usually use a small bamboo rug, which has amazing absorptive qualities.

Another name for this unpretentious plant around here is ‘Rapunzel Lettuce’. I don’t know why, but it seems to fit, because with or without a long braid, it’s a hidden beauty.

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Side Notes:

1. About lambs, which are usually born in Northern Europe within the next few weeks: Did you know that when they are very small and drinking milk from the mother sheep, they wiggle their tails like little airplane rotors? Also, when they start jumping around, they bounce on all four feet at the same time, like a rubber ball. It is so cute to watch.
2. As usual, a recipe accompanies this ingredient special below: A Sweet N’ Sour Salad Sauce. This salad dressing was inspired by my mother’s famous sweet and sour yogurt sauce. She used to make it with lemon juice and sugar. I loved it as a kid.

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Sweet N’ Sour Salad Sauce

Ingredients for ‘Sweet N’ Sour Salad Sauce’

• 2 tablespoons mild olive oil
• 2 tablespoons date syrup
• 4 tablespoons oat yogurt
• 4 tablespoons cold drinking water
• 6 tablespoons pure aronia juice (aka chokeberry juice, blueberry juice will also work)
• ½ teaspoon of a mild salt

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Preparations for ‘Sweet N’ Sour Salad Sauce’

1. Wash and tear mixed lettuces and place on a large plate or in individual salad bowls. We usually use lamb’s lettuce (or whatever plucked lettuce is available), oak leaf lettuce, little gem lettuce, arugula, radicchio, or chicory. We might also add pitted and sliced olives, feta (usually plant-based), tofu, thin slices of fennel, and sometimes even some berries.
2. Just before serving the salad, combine all the ingredients for the dressing in a separate medium bowl and whisk well. Make sure the date syrup is completely dissolved. Use a tablespoon to ladle the dressing over the salad.

Makes 4-5 servings of salad dressing.

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