Lambs Lettuce & Plum Salad with Crème Fraîche

A salad that is a perfect mix of well tuned flavours. It’s A celebration for the taste buds. This tomato, lambs lettuce & plum salad with crème fraîche is the best thing to enjoy in season, and its easy and quick to prepare. Very fresh and colourful, this salad combines both crispy and melting textures, mild and tangy flavours all at the same time. It is a perfect combination of textures and flavours which just pop in your mouth. Soft lambs lettuce is combined with cherry tomato and plums, that have a nice inherent sweetness. These ingredients meet the sumac vinaigrette which adds the perfect tartness and then the salad is balanced with the orange blossom crème fraîche which holds it all together.

A humble and feel good salad indeed. Tastes delicious and looks extraordinary in its simplicity and it’s very rich in minerals and vitamins.

Tomato, lambs lettuce & plums when tossed with this simple sumac vinaigrette perks up this dish. Sumac Vinaigrette, with its piquant flavour, will have you hooked after the first time you try it. Bright and fresh with the richness of good olive oil, this dressing is great on green salads, tomato salads or drizzled on grilled veggies or fish. Sumac has a deep purple-red hue with a piquant lemony flavour but is milder and a little fruitier than lemon giving it the perfect balance. The crème frâiche underneath provides a silky coat for the lamb lettuce and hold everything in place without weighing it down.

What is Lamb Lettuce or Corn Salad?

Lamb lettuce is known by many names like Mâche or corn salad but all refer to the same product. It inherits its unusual name because the leaves of this field lettuce reputedly resemble the size and the shape of a lamb’s tongue. Once considered a weed because it was originally found in winter cereals, nowadays, is cultivated as a tasty leaf vegetable on its own. Corn salad is characterised by it’s dark green leaf, soft and tender texture with a nutty flavour .More delicate in texture than most greens, this green is best enjoyed in simple form. Its subtle, refined hint of hazelnut flavour, doesn’t require much seasoning, and makes for a pretty bed for any salad.

In some markets, it’s not very well known or even available, but is increasing in popularity. It is well worth looking out for to try as an ingredient in your next salad.

How to Prepare Lamb Lettuce?

Here is how to prepare lamb lettuce from the freshly picked plant to the leaves ready to use.

Lambs lettuce comes in small “tufts” and these are often full of sand or earth until the packed specifies washed and cleaned. But still its always better to wash the leaves before use.

1. Plunge the lamb lettuce into a bowl full of water with a little vinegar added.
2. Swish the leaves round thoroughly and leave to soak for 5 minutes. After this time, take the leaves out using your hands or skimmer.
3. You will see that this rinsing has washed out a lot of sand or earth.
4. If the lambs lettuce is still not completely clean (you can still find sand on it), change the water and rinse a second time.
5. Trim off any roots that are still attached. Finish by drying the corn salad in a salad spinner. Now it’s ready for use.

How to make Orange Blossom Crème Fraîche

Orange blossom water is a culinary flavouring distilled from the fragrant blossoms of the orange tree. It has a distinctive citrus-floral aroma and adds an unmistakable orange flavour to a variety of recipes. It is a popular ingredient in African and Middle Eastern cuisines in countries such as Morocco. Orange blossom water adds a floral hint to both sweet and savoury dishes. Used in salads, sprinkle over summer berries or in desserts its a great addition to any dish.

To make the crème fraîche – Add the grated garlic, orange blossom water, crème fraîche, and salt to a mixing bowl and stir to combine. Keep refrigerated.

Helpful Tips and Tricks To Make Lamb Lettuce & Plum Salad with Crème Fraîche:

• Dressing : Always taste your sumac before adding it to your dressing; it has quite a tangy flavour. If you feel it is too intense then just add a pinch at a time so that your vinaigrette will not turn out too puckery. If you have added too much, then adjust by adding a bit of honey or maple syrup. 
• Lambs lettuce is very delicate green that wilts easily, so only mix the dressing with the salad right before serving.
• Cherry tomatoes work best with this recipe but you can use tomatoes of your choice.
• You can make the sumac vinaigrette and store in an air tight container in the refrigerator for up to 5 days.
• Make the crème fraîche dressing and keep refrigerated until needed.
• You can substitute the champagne vinegar for white wine vinegar.

If you tried this Lamb lettuce & plum Salad with Crème Fraîche or any other recipe on the blog let me know how you liked it by leaving a comment/rating below! Be sure to follow along on Pinterest, Instagram and Facebook for even more amazing recipes!

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Lambs Lettuce & Plum Salad with Crème Fraîche

Serves: 4 Prep Time: 20 Minutes

Nutrition facts: 200 calories 20 grams fat

Rating: 5.0/5

( 3 voted )

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Ingredients

For the Salad

• 100 grams lambs lettuce/corn salad
• 150 grams cherry tomatoes, halved
• 2 plums, sliced into thick slices 
• 1 tbsp fresh oregano leaves
• Pinch of flaky sea salt
• Freshly ground pepper
• 1/2 tsp sumac
• 3 tbsp sumac vinaigrette 

For the Crème Fraîche 

• 1 large garlic clove, grated
• 1.5 tbsp orange blossom water
• 200 grams crème fraîche
• 1/4 tsp salt, or more to taste

For Sumac Vinaigrette (makes 1/2 cup)

• 1/4 cup extra virgin olive oil
• 2 tbsp rice vinegar
• 2 tbsp champagne vinegar
• 1 tsp orange blossom water
• 1 tsp agave syrup
• 3/4 tsp sumac
• 1/2 tsp salt
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method

1. In a small mason jar add all the ingredients of the vinaigrette. Close the lid and shake until fully combined and emulsified. 
2. Clean and dry the lambs lettuce well. In a medium bowl, add the halved tomatoes, lambs lettuce, chopped oregano leaves, and vinaigrette. Toss to combine. Taste and adjust the salt to your liking. Season with pepper.
3. To make the crème fraîche : Add the grated garlic, orange blossom water, crème fraîche, and sal in a mixing bowl and stir well to combine. 
4. When ready to serve, spread the orange blossom crème fraîche across the bottom of the plate and top with the dressed salad. Evenly scatter the plums and drizzle with a tsp of the sumac vinaigrette. Add a pinch of flaky sea salt and sumac. Serve immediately. 
5. You can also add toasted sunflower seed or crushed walnut to add a bit more texture. 

Did You Make This Recipe?

If you did, take a picture and tag me on Instagram at @poetryofspices!

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