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Seasonal recipes

Lamb’s lettuce

Fruit and vegetables from the market, simple ideas and the wine to go with them.

A small, tender salad leaf with a nutty flavour, lamb’s lettuce is the green of winter. It is mostly eaten raw, but also makes a surprising velouté.

Choosing itBright green, plump rosettes, with no yellowed leaves or excess soil.
Storing it2 to 3 days in the fridge, unwashed, in a bag or container.
Top tipWash it in several changes of water without letting it soak, and dress it at the last minute: it wilts quickly.
Lamb’s lettuce, lentil and soft-boiled egg saladMain course ·Prep 15 min · Cook25 min · Serves 4 · Easy

A hearty, comforting salad with a runny-yolked egg.

Ingredients for 4

  • 150 g lamb’s lettuce
  • 200 g green lentils
  • 4 eggs
  • 1 shallot
  • 40 g walnuts
  • Vinaigrette: 1 tbsp mustard, 2 tbsp wine vinegar, 5 tbsp walnut oil, salt, pepper

Method

  1. Cook the lentils for 25 minutes in unsalted water, salt at the end of cooking and drain.
  2. Cook the eggs for 6 minutes in boiling water, cool them in cold water and peel.
  3. Make the vinaigrette with the finely chopped shallot and pour it over the warm lentils.
  4. Arrange the lamb’s lettuce, lentils, walnuts and an egg cut in half on each plate.
Thermomix version
  1. Add the shallot, blend 3 s/speed 5, add the vinaigrette ingredients, emulsify 10 s/speed 4. Set aside.
  2. Put the lentils and 1 litre of water in the mixing bowl, and the eggs in the Varoma. Cook 8 min/Varoma/speed 1, remove the eggs, then continue 17 min/100 °C/reverse/speed 1.
  3. Drain the lentils, season them and assemble the salad.

Food & wine pairing

A light red from Beaujolais, served chilled.

Lamb’s lettuce and potato veloutéSoup · Prep 10 min · Cook20 min · Serves 4 · Very easy

An original way to cook lamb’s lettuce, as a velouté of a lovely soft green.

Ingredients for 4

  • 200 g lamb’s lettuce
  • 3 potatoes
  • 1 onion
  • 20 g butter
  • 80 cl vegetable stock
  • 10 cl cream
  • Salt, pepper

Method

  1. Gently fry the sliced onion in the butter.
  2. Add the diced potatoes and the stock, cook for 15 minutes.
  3. Add the lamb’s lettuce and cook for 2 minutes.
  4. Blend with the cream and season.
Thermomix version
  1. Add the onion and chop 5 s/speed 5, then add the butter and cook 3 min/120 °C/speed 1.
  2. Add the potatoes and the stock, cook 15 min/100 °C/speed 1.
  3. Add the lamb’s lettuce, cook 2 min/100 °C/speed 1, then the cream, and blend 1 min/speed 5 to 10.

Food & wine pairing

A crisp, dry white from the Loire.

Lamb’s lettuce and hazelnut pestoSauce · Prep 10 min · Serves 6 · Very easy

A mild, nutty pesto, delicious on pasta, potatoes or tartines.

Ingredients for 6

  • 100 g lamb’s lettuce
  • 40 g roasted hazelnuts
  • 40 g Parmesan
  • 1 small garlic clove
  • 10 cl olive oil
  • Salt, pepper

Method

  1. Blend the Parmesan, garlic and hazelnuts.
  2. Add the lamb’s lettuce and blend briefly.
  3. Drizzle in the oil, season with salt and pepper.
Thermomix version
  1. Add the Parmesan, garlic and hazelnuts and blend 10 s/speed 10.
  2. Add the lamb’s lettuce, salt and pepper, blend 10 s/speed 6.
  3. Add the oil, blend 15 s/speed 4.

Food & wine pairing

A fresh white from Languedoc, with hazelnut notes.

Festive salad: lamb’s lettuce, citrus, avocado and pomegranateStarter · Prep 20 min · Serves 4 · Easy

A bright, festive salad, perfect for Christmas meals.

Ingredients for 4

  • 150 g lamb’s lettuce
  • 1 pink grapefruit
  • 1 orange
  • 1 avocado
  • ½ pomegranate
  • 30 g pistachios
  • Vinaigrette: citrus juice, 3 tbsp olive oil, 1 tsp honey, salt, pepper

Method

  1. Peel the citrus fruit with a knife, removing all the pith, and cut into segments, saving the juice.
  2. Slice the avocado and remove the seeds from the pomegranate.
  3. Make the vinaigrette with the reserved juice.
  4. Arrange the lamb’s lettuce, citrus, avocado, pomegranate and pistachios, and dress at the last minute.
Thermomix version
  1. Add the citrus juice, oil, honey, salt and pepper, emulsify 10 s/speed 4.
  2. Assemble the salad.

Food & wine pairing

A rosé Champagne or a sparkling rosé.

Lamb’s lettuce, warm goat’s cheese and honey tartinesStarter or main course ·Prep 10 min · Cook5 min · Serves 4 · Very easy

Quick, indulgent tartines with melting goat’s cheese.

Ingredients for 4

  • 4 slices of country bread
  • 1 goat’s cheese log
  • 2 tbsp honey
  • 100 g lamb’s lettuce
  • 30 g walnuts
  • Walnut oil, thyme, pepper

Method

  1. Preheat the oven grill.
  2. Arrange slices of goat’s cheese on the bread, drizzle with honey and sprinkle with thyme.
  3. Place under the grill for 5 minutes.
  4. Serve on the lamb’s lettuce dressed with walnut oil, with the walnuts.
Thermomix version
  1. Add the walnut oil, a pinch of salt and pepper and 1 tsp vinegar, emulsify 10 s/speed 4.
  2. Grill the tartines in the oven and serve them on the dressed lamb’s lettuce.

Food & wine pairing

A white Sancerre, the perfect match for goat’s cheese.

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