Ingredient | Cornsalad

Cornsalad
The Swiss call these little leaves ‘nut salad’ because of their nutty flavour

Traditionally the European green salad was an hors d’oeuvre, a light dish to whet the appetite. Its association with haute cuisine damaged its reputation in the eyes of less sophisticated diners, who could not see the point of eating tasteless lettuce with insipid vinegar and rancid oil.

The French, Italians and Swiss changed this attitude by developing varieties of wild green leaves specifically for the purpose of serving them in a salad dressed with impeccable oils and vinegars.

Perhaps the best example of this innovation is cornsalad or lamb’s lettuce.

The wild valérian variety (mache or rampon in French, nüsslisalat or feldsalat in Swiss-German, valerianella in Italian) was deliberately cultivated to produce a nutty flavour.

Grown throughout the year it is now an essential ingredient in green salad, and as the favoured lettuce in countless salads.

 

Nüsslisalat mit Frucht Vinaigrette

300 g cornsalad, washed, dried
45 ml olive/walnut oil
30 ml balsamic vinegar
15 ml apricot/pear nectar
Black pepper, large pinch
Salt, pinch

 

Combine nectar, oil and vinegar, dress cornsalad, season and serve.

 

Mâche et de Roquette dans l’écrou Vinaigrette

150 g cornsalad, washed, dried
150 g rocket, washed, dried
45 ml hazelnut/walnut oil
30 ml apple cider vinegar
30 g hazelnuts, roasted, cooled, chopped
30 g walnuts, roasted, cooled, chopped
10 g almonds, ground
Black pepper, large pinch
Salt

Combine oil amd vinegar with almonds, dress leaves, mix in nuts, season and serve.

 

Insalata di Valeriana

 

300 g cornsalad, washed, dried
150 g pecorino, shavings
25 cherry tomatoes, halved
30 ml olive oil
15 ml balsamic vinegar
5 g black pepper

Mix cornsalad with cheese and tomatoes, combine oil and vinegar with the pepper, dress and serve.


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