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Lamb’s Lettuce Salad With Shrimp and Homemade Lemon Vinaigrette. Fresh and crisp lamb’s lettuce, tangy lemon vinaigrette and flavorful shrimp. This light and healthy salad is a great option for lunch or dinner.
What is Lamb’s Lettuce
This is the first summer I got to try “Lamb’s Lettuce” in my salads and I really liked the taste of it.
I’ve seen in packaged at the grocery store here in Europe and always thought it had some kind of a peppery taste, similar to arugula, but this was nt true.
In the USA, I’ve only seen this type of greens at Farmer’s Markets. Lamb’s lettuce is also known as “corn salad” green.
Source Wikipedia. Read more about this plant there:
Valerianella locusta, called mâche or mache; common cornsalad; or lamb’s lettuce, is a small, herbaceous, annual flowering plant in the honeysuckle family Caprifoliaceae. It is native to Europe, western Asia and north Africa, where it is eaten as a leaf vegetable.
How does Lamb’s Lettuce/Corn Salad taste ?
The taste of this salad could be describes as fresh and nutty, it has a soft texture and dark green color.
It contains Vitamin C, Iron, Beta Carotene and Potassium. A great addition to any meal.
Always look for green and crisp lettuce leaves, when purchasing this green. Bruised greens might have an unpleasant, butter taste. They should be consumed within 3-4 days after purchasing.
When ready to use, make sure you rinse and dry the leaves very well, because they might be covered in some dirt.
What it can be used for?
This type of salad green can be used for salads, sides and garnishing. Goes well with crunchy vegetables, seafood, fish and chicken.
Where do you buy this kind of lettuce? Some grocery stores carry it, but I’ve also seen packaged planting seeds at Walmart. If you are into gardening, this could be an option for you.
The truth is that Lamb’s Lettuce has a nice, festive look, so it works perfect on any plate as a garnishing green.
Lamb’s Lettuce Salad Recipe
- This salad can be made with any other type of greens. Romaine lettuce, mixed greens, spinach or arugula will work. Just make sure you make and try this summer perfect Lemon Salad Dressing, that goes well with so many things.
- You can also use different kinds of dressings, but from my experience this type of greens go well with tangy, vinaigrette like dressings. Try it with your favorite homemade or store bought salad dressing.
- You have the option to also choose your protein in this recipe. I’ve made a similar salad with pieces of salmon, chicken or even Halloumi cheese.
Ingredients:
- Shrimp – small to medium sized, peeled and deveined.
- Salt, pepper and garlic powder for the shrimp
- Vegetable or olive oil
- Lamb’s Lettuce (Corn Salad Green), washed and pat dried
- Cucumber (any type of cucumber)
- Capers (optional)
- Lemon Vinaigrette Dressing or any fresh and tangy dressing of your choice
- Parmesan cheese (optional)
Directions:
- Season shrimp with salt, pepper and garlic powder.Heat a pan on the stove top over medium-high heat, then add the oil. Cook for 1 minute per side, until it changes color to orange/pink.
- Move the shrimp to a plate, lined with parchment paper.
- Fill 2 bowls with Lamb’s Lettuce (washed and drained).
- Add cucumbers and capers (optional).
- Divide shrimp between both bowls.
- Add your favorite vinaigrette dressing or this : Lemon Vinaigrette. Serve.
Do not make the salad in advance, because it doesn’t store well in the fridge.
More Salad Recipes:
Lamb’s Lettuce Shrimp Salad With Lemon Vinaigrette
Ingredients
- 8 oz 240 grams medium shrimp, peeled and deveined
- Salt and pepper to season the shrimp
- Optional: 1/4 tsp garlic powder
- 1 tbsp olive or vegetable oil for cooking the shrimp
- 6 cups Lamb’s lettuce, or any other lettuce or mixed greens, washed and drained
- 1 small cucumber, peeled and chopped
- 1 tbsp capers, optional
- Parmesan cheese , optional
- Lemon vinaigrette dressing: https://cookinglsl.com/lemon-salad-dressing-recipe/
Instructions
- Heat a pan on the stove top over medium-high heat.
- Add the oil.
- Season shrimp with salt, pepper and garlic powder. Cook for 1 minute per side, until it changes color to orange/pink.
- Transfer to a plate.
- Fill 2 bowls with Lamb’s Lettuce.
- Add cucumbers and capers (optional).
- Divide shrimp between both bowls.
- Add your favorite vinaigrette dressing or this : Lemon Vinaigrette. Serve.
- Do not make the salad in advance, because it doesn’t store well in the fridge.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
What a tasty idea 🙂